Potato Soup - By: Lindsie Hazen

Potato Soup

1 1/2 cups leeks or green onions

1/4 cup water

5 cups cubed potatoes

3/4 cups celery

1 1/3 cups chopped carrots

1 tsp salt

2 cups water (or enough to cover veggies)

1/4 cup butter

1/2 cup flour

1/4 tsp pepper

1 tsp salt

4 cups milk

2 cubes chicken bouillon

Saute leeks or green onions in 1/4 cup water in a large pot until tender. Add potatoes, celery, carrots, 1 tsp salt, bouillon cubes, and 2 cups water. Cover and simmer for 20--25 minutes, or until veggies are tender.

Meanwhile, melt butter in medium saucepan. Add flour, pepper, and 1 tsp salt. Cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir with whisk until mixture thickens. Stir into veggies. Simmer until heated through and tender.

Lindsie's Note: I usually blend all of the ingredients together and puree. It blends well and tastes way better.

Tara's Note: I didn't use flour and I did it in the crockpot and didn't blend it was delicious!

Donated By: Lindsie Hazen
Thanks Linds!