Creamy Potato Soup

Creamy Potato Soup

American, Side
  • 3 Tbsp. butter
  • 2 Tbsp. finely chopped parsley
  • 1 medium onion, minced
  • 1/2 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 3 cups cubed potatoes
  • 2 cups chicken broth
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. chopped pimiento
  • 1 qt. milk
  • Melt butter in four quart sauce pan. Add parsley and onion; cook 5 minutes or until onion is golden. Add carrots, celery, potatoes, broth, salt and pepper; cover and simmer until vegetables are tender, about 15 minutes. Add pimiento and milk. Heat slowly, stirring occasionally, until hot.

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