Creamy Potato Soup Recipe
Homemade soups have a superior flavor to canned and they are loaded with nutritional value and surprisingly quick & simple to put together, plus really economical
6 peeled and diced large potatoes (cut into 1/2"cubes)
1 cup thinly chopped celery
6 cups water or you can use prepared chicken broth or vegetable broth (tetra packs)
1 small diced onion
Sea salt & pepper to taste
1/2 cup chopped fresh parsely
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives or green onions
6 bacon strips chopped into small pieces and fried
*Optional sour cream for serving
Boil together potatoes & celery in water until vegetables are cooked. ( About 20 minutes - poke the potato pieces with a fork, they will be soft when cooked)
While the veggies are cooking, saute the onion in butter until golden brown, then add flour and continue browning together. Add this to the vegetable soup mixture.
Cook your bacon bits, drain off fat and set aside to put on top of the soup at the end,
Add ½ cup chopped parsley, 2 tablespoons chopped dill, and 2 tablespoons chopped chives or onions.
Use fresh herbs for superior flavor.
Now, cream the soup.
Measure 1 rounded teaspoon of flour into ½ cup whipping cream or 1/2 and 1/2 milk with a fork
Mix in 1 flat tablespoon sea salt
Bring to a boil.
Turn off the heat once boiled.
The aroma alone will attract eager tasters.