Adventures Recipes

Thursday, February 16, 2006

Potato Soup

Potato Soup

1 medium onion, chopped
1-2 ribs celery, chopped
1-2 carrots, chopped
4-5 medium potatoes, cubed
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup all-purpose flour
1 quart chicken stock
2 cups whole milk

Heat soup pot with the extra-virgin olive oil over medium-high heat. Add all the chopped vegetables and saute for 2-3 minutes. Add the salt and pepper and the flour. Cook for 1-2 minutes then stir in the chicken stock. Bring to a simmer and cover. Simmer over medium-low heat until vegetables are tender, approximately 20 minutes. Stir in milk and heat through. Serve hot with grated cheddar cheese and crumbled cooked bacon if desired.


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