Creamy Potato Soup
Around Christmas 2012 we were facing some tough times. Scott was out of work and we decided to move the family to Utah. Scott would start another Master’s program there if a job did not work out. I was about 10 weeks pregnant with Lizzie, very sick and tired. I had the task of sorting all our “stuff,” packing and preparing our house to sell before our move to Utah. I have found that when you move you find out very quickly who your true friends are. This soup reminds me of my friend Amy Martin – she brought a huge pot of this over to my family when our kitchen was reduced to nothing and this soup was exactly what we needed. Something homemade, easy to reheat and kid friendly. Amy just brought it – without being asked. I will never forget her kindness and services provided by many other dear friends who helped us with this awful move. It has taken me almost two years to make this recipe and I was so happy to find it in an old email message. It tasted just as good as it did when Amy made it for us. This will be a Fall/Winter staple for our family. Serve with a warm baguette.
Creamy Potato Soup
- 1 ½ cups sliced green onions
- 2 Tablespoons olive oil
- ¼ cup water
- 5 cups cubed potatoes
- ¾ cups chopped celery
- 1 1/3 cups cubed carrots
- 1 teaspoon salt
- 2 cups water
- ¼ cup butter
- ¼ cup flour
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic salt (optional)
- 1 teaspoon Italian seasoning
- 4 cups milk*
- 2 cubes chicken bouillon
Saute green onions in olive oil plus ¼ cup water in a large pot until tender. Add potatoes, celery, carrots, 1 tsp. salt, and 2 cups water. Cover and simmer for 20 to 25 minutes or until vegetables are tender.
Meanwhile melt butter in a medium saucepan. Add flour, pepper, and 1 tsp. salt. Cook until smooth and bubbly. Gradually add milk, (or cream) and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Season with garlic salt, Italian seasoning and additional salt and pepper if desired.
