Potato Soup
By: Wendy Kennedy
- 3 tbsp butter or margarine
- 1 onion, diced
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 clove garlic, minced
- 4 cups diced potato
- 2 cups chicken stock
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley flakes
- 2 cups milk
Melt butter. Add onion, carrot, celery & garlic. Cook until onion is clear. Add potato, chicken stock, salt, pepper & parsley. Boil. Simmer until vegetables are cooked, stirring occasionally. Add milk and heat without boiling. Makes 5 cups.
Can sprinkle grated cheese on top.
Wendy Kennedy owns and operates www.CanadianCountryGifts.com which carries a wonderful selection of country products including citronella candles & handmade mosquito repellent soaps.
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