Chunky Potato Soup
2 chicken-flavor bouillon cubes
2 cups boiling water
4 cups cubed peeled potatoes
1 cup chopped celery
1 cup scraped and diced carrots (I use the baby carrots we like big chunks)
1/2 cup chopped onion (I use more onion because we like onion a lot)
1 Tablespoon dried parsley flakes or 2 teaspoons minced fresh parsley
1/4 cup margarine
1/4 cup flour
1 quart milk
salt and pepper to taste
Optional: dash of dill weed, 1-2 tablespoons chopped canned pimiento, 1 cup diced ham, 1/4 pound Velveeta-brand cheese cubed, grated Cheddar cheese, bacon bits
The only optional item I include is the ham.
1. Dissolve bouillon cubes in boiling water. Combine with potatoes and other vegetables in large sauce-pan. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.
2. Meanwhile, melt margarine in 4 quart Dutch oven or kettle over low heat. Blend in flour:stir mixture until smooth. Gradually add 1 cup milk: then stir in remaining 3 cups milk. Stir constantly until slightly thickened. Add cooked vegetables to hot milk, and heat to boiling. Season with salt and pepper to taste.
3. Ladle into bowls. If desired, sprinkle with grated Cheddar cheese and bacon bits.
Yield: serves 8.
Note: For variation, flavor soup with dill weed by adding to vegetables before cooking: add pimientos or ham, or both, to cooked vegetables before combining with milk mixture; stir Velveeta-brand cheese into hot soup until blended.
When I first made this soup I took the recipes instruction to add vegetables and the fluids in the pan with them because it did not state otherwise. It has always worked out for me. And I usually add some Mrs. Grass seasoning or something like it for some extra flavor.
I hope you try this and enjoy it! The report on my Progresso soup tonight is that it is very good.
Have a great evening! Blessings!