Celery Potato Soup
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
celery
including leaves chopped |
|
| 1 | cup |
potatoes
sliced |
|
| 1 | each |
onions
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | cups |
milk
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
celery
including leaves chopped |
|
| 237 | ml |
potatoes
sliced |
|
| 1 | each |
onions
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.1E+2 | ml |
milk
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
Directions
1) Cook the celery, potatoes and onions in just enough water to cover them; until tender.
2) Combine the milk and the flour, stirring out the lumps, and then add to the vegetables stirring until mixture has thickened.
3) Season with salt and pepper, and then melt the butter on top.
