This recipe calls for red potatoes and makes a creamy soup. Try it soon!
RED POTATO SOUP
1 lb red potatoes (approx. 8 small) scrubbed and cut into cubes
2 cups water
1/2 tsp salt
1/4 cup butter
3/4 cup chopped celery
1/2 cup chopped onion
2 medium carrots, finely chopped
3 tbsp all-purpose flour
3 cups milk
3/4 tsp salt
1/4 tsp pepper
1/8 tsp thyme
Place potatoes, water, and 1/2 tsp salt in a 2-quart saucepan. Heat to boiling. Reduce heat to simmer, cover pan, and cook until potatoes are tender, about 10 to 15 minutes. Drain.
Meanwhile, in a large skillet, melt butter over medium heat. Add celery, onions, and carrots. Cook, stirring vegetables, until tender. Stir in flour and stir to blend well. Add mixture to the potatoes in the saucepan. Stir in milk, 3/4 tsp salt, pepper, and thyme. Cook and stir over medium heat until bubbly. Continue to cook and stir for a minute or until thickened. Remove from heat.
