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Chunky potato soup

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Ingredients/Components

salt - 1 Tbsp
flour - 3 Tbsp
water
vegetable oil - 3 Tbsp
margarine - 1 Tbsp
paprika - 1 tsp
pepper - 1 tsp
chopped fresh parsley - 2 3
can tomato sauce - 1 oz
medium onion, chopped - 1 item
medium potatoes, peeled and cut into 3/4-inch cubes - 6 item
chopped celery leaves - 1/2 c

How to make chunky potato soup:

In a Dutch oven or large kettle, saute onion in margarine for 3 minutes. Add potatoes, water, celery leaves, salt, pepper, paprika and tomato sauce; bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are just tender, stirring occasionally.

In a small skillet, combine oil and flour until smooth. Cook over medium heat, stirring constantly, until mixture is golden brown. Watch closely to prevent burning. Carefully stir into hot soup. Add parsley. Cook, stirring occasionally for 5 minutes or until soup thickens. Makes 12 servings or 3 quarts.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

2.8

Average rating: 2.8, total votes: 5

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