I slept later than I meant to this morning, so I'll publish this post I had in reserve for later this week.
I no longer recall where I got this recipe, but it's been a favorite of mine for years. Unlike a lot of potato soup recipes, it's not heavy. There's no cream or cheese or bacon in it – you just taste the vegetables with a hint of butter. It's just as good re-warmed as it is fresh, too.
Potato Soup
6 medium potatoes, sliced
2 carrots, sliced
6 celery stalks, sliced
2 quarts water
1 onion, chopped
2 tbsp. butter
6 tbsp. flour
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 cups skim milk*
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add most or all of the reserved cooking liquid and cook until soup is re-thickened to desired consistency. Makes 8-10 servings.
*I no longer consume dairy milk, but I made this with almond milk and it turned out perfectly fine. I imagine soy milk would be fine as well.
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