Country Potato Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Potatoes, diced
-or 1 large,
1/2 cup: Celery, diced
1/2 tsp: Salt,
1/2 cup: Onion, diced
2 cup: Milk,
1 1/2 cup: Water,
2 tbsp: Butter,
2 small: Chicken Bouillon Cubes,
1 cup: Sour Cream,
Directions:
NOTE: You may substitute chicken broth instead of the water and
bouillon.
1. In large pot, combine potatoes, celery, onions and water. Add the
bouillon cubes and salt. Bring to a boil, lower heat and simmer,
covered, for about 20 mins, until potatoes are tender.
2. With a potato masher, mash the potatoes slightly, so that they
retain a little texture. Add the milk and butter, Heat, but dont let
boil. Stir in sour cream at serving time.
Recipe submitted to section on the WASHINGTON COUNTY FAIR of
Richmond, R.I. Fair dates: Mid-August, 5 days. Recipe by Virginia
Cottrell.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6
From: Dan Klepach Date: 03-30-95 (159) Fido:
Cooking
Source from luhu.jp
bouillon.
1. In large pot, combine potatoes, celery, onions and water. Add the
bouillon cubes and salt. Bring to a boil, lower heat and simmer,
covered, for about 20 mins, until potatoes are tender.
2. With a potato masher, mash the potatoes slightly, so that they
retain a little texture. Add the milk and butter, Heat, but dont let
boil. Stir in sour cream at serving time.
Recipe submitted to section on the WASHINGTON COUNTY FAIR of
Richmond, R.I. Fair dates: Mid-August, 5 days. Recipe by Virginia
Cottrell.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6
From: Dan Klepach Date: 03-30-95 (159) Fido:
Cooking
Source from luhu.jp