Watkins Potato Soup


6 medium potatoes, peeled and sliced

2 carrots, chopped

6 celery ribs, chopped

8 cups water

1 onion, chopped

6 tablespoons butter, cubed

6 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon Watkins Pepper

1 tablespoon Watkins Chicken Soup and Gravy Mix

1-1/2 cups milk

In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same pan, saute onion in butter until tender. Stir in the flour, chicken soup base, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).

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Bon appetit!



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