Home Style Potato Soup1 cup chopped onion
1 cup diced celery
1 cup peeled, diced carrots (about 3 carrots)
2 cups peeled, diced potatoes (about 6 potatoes)
4 Tablespoons chicken bullion
3/4 cup butter
3/4 cup flour
1 quart milk
salt and pepper
Combine vegetables in saucepan and add just enough water to cover vegetables. Add chicken bullion and cook, covered, until tender (about 15 minutes). Meanwhile, melt butter in large, heavy saucepan (this is the pan your soup will end up in). Add flour to butter with a wire wisk until blended and bubbly. Add milk slowly and stir until smooth. Add undrained veggies and heat through. Season with salt and pepper.
-When serving, top with grated cheddar cheese and crumbled bacon.
-Add 2 cups frozen corn with undrained veggies.
-For a cheesy potato soup add 1 cup grated cheddar cheese after adding milk.
P.S. The photo is from www.dairygoodness.ca