Potato Vegetables Soup
Comments: Cooking time : 40 to 45 minutes
IngredientsPreparation
  • 1/3 cup [80 mL] celery dices
  • 1/3 cup [80 mL] carrot dices
  • 1/3 cup [80 mL] onion dices
  • 2 tablespoons [30 g] butter or margarine
  • 2 tablespoons [17.5 g] flour
  • 4 cups [1 L] milk
  • 2 cubes chicken broth concentrate
  • 1 teaspoon [5 mL] minced parsley
  • 1/2 teaspoon [2.5 mL] salt
  • 1/4 teaspoon [1 mL] seasoned salt
  • 1/4 teaspoon [1 mL] Cayenne pepper
  • 6 medium-size potatoes, peeled and boiled
  • Minced chives [optional]
  • Grated Cheddar cheese [optional]
  • Bacon bits [optional]
  • Into a 12-cup [3-L] casserole, fry together celery, carrot and onion dices into melted butter or margarine, until soft.
  • Well blend in flour.
  • Slowly pour in milk; cook stirring, until mixture has thickenend and starts to bubble.
  • Add chicken broth cubes, minced parsley, salt, seasoned salt and Cayenne pepper.
  • Simmer for 20 minutes, stirring occasionally.
  • Cut half of boiled potatoes into cubes, crush remaining potatoes and add to broth.
  • Simmer soup for 20 to 25 minutes, until really hot.
  • Serve soup into individual bowls, sprinkled with minced chives, grated cheese and/or bacon bits, to taste.