Tuesday, October 23, 2007

Rachel's Potato Soup

1 large onion, chopped
2-3 stalks of celery, chopped

Saute in a bit of olive oil until soft, then add 3-5 cloves of garlic, pressed.

then add:
5-7 large potatoes, peeled & chopped
2 cups of water
3 teaspoons clam-flavored Better Than Bouillon

Cook on medium-low heat until the potatoes are cooked, stirring occasionally.

When potatoes are soft, add 3-4 cups of milk.

In a small bowl, whisk 1/2 cup of white flour with 1 cup milk. Add to the soup and stir well.

Add parsley and pepper to taste.
Add 2 tablespoons of butter, and stir until melted.

If desired, add 3-4 cans of clams.

Makes approximately 5 quarts of soup.

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