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Creamy Potato Soup


4 medium potatoes, peeled and cubed
2 cups water
1 tablespoon celery flakes
1 onion, chopped
2 tsp. chicken bouillon granules
1/8 cup margarine
1/8 cup flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk

Combine potatoes, celery flakes, onion, water and bouillon; bring to a boil. Reduce heat; cover adn simmer for 20-25 minutes or till potatoes are tender. Stir in flour, salt, margarine and pepper. Gradually add milk and bring to a boil. Simple and quick.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.