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Recipe: Potato-Carrot Soup edit

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Photo: Flickr user

Created by: Anonymous

edit Ingredients

¼

cup butter

2

chicken bouillon cubes

3

cups diced raw potatoes

1

teaspoon celery salt (or to taste)

1 ⅓

cups evaporated milk

1

tablespoon flour

1

med. onion, chopped

3

cups boiling water

3

carrots, diced

¼

teaspoon pepper

1

bay leaf

salt, if needed, to taste

⅔

cup water

edit Preparation

Step 1

Melt butter in large saucepan; add onion and saute until browned.

Step 2

Dissolve bouillon cubes in (3 cups) of boiling water. Add to the onions along with the potatoes and carrots.

Step 3

Add bay leaf, salt, celery salt and pepper to taste (more salt may not be needed, depending on how salty your brand of bouillon cubes are).

Step 4

Simmer over low heat until potatoes are tender. Stir in evaporated milk.

Step 5

Blend 2/3 cup water with flour; stir into soup. Heat and stir until slightly thickened.

Step 6

Serves 5 or 6.

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