Thursday, September 2, 2010

Potato Soup

It's that time of year again, fall is in the air and I've been dying to whip up some heart warming tummy pleasing soups. This one is a no fail recipe that's always 1st on my list when soup sounds like a good thing to fix my family for dinner.

We had some red potatoes in the garden that were smaller than a medium sized yukon gold so you may have to adjust the quantity of your potatoes depending on the size or variety.

3 cups chicken broth
1 cup chopped celery
1/2 cup finely chopped onion
1 tsp. salt
6 potatoes, peeled and diced
1/2 cup flour
1/2 cup butter
1 quart half & half milk
salt and pepper, to taste

Cook first 6 ingredients together for 10 minutes or until tender. In a glass measuring cup, melt butter in microwave and then stir in flour. Add flour/butter mixture to cooked potatoes. Stir until thick and bubbly. Quickly add half & half. Heat through but do not boil. Serve.

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