FoodRight Submark Logo Orange

CONTACT US

FOLLOW US

FoodRight, Inc

PO Box 510622

Milwaukee, WI 53203
(414) 286-7656

‚Äč

info@foodright.org

  • FoodRight Facebook
  • FoodRight LinkedIn
  • FoodRight Instagram
  • FoodRight YouTube

FoodRight, Inc. is a 501(C)3 Non-Profit Organization.
© 2020 FoodRight - All Rights Reserved

Potato Soup

United States

SERVES 12

INGREDIENTS

Soup

  • 4 russet potatoes (about 2 pounds)

  • 1 medium onion, chopped

  • 1 stalk celery & leaves, finely chopped

  • 3 Tbsp butter or bacon fat

  • 1 tsp Kosher salt

  • ¼ tsp black pepper

  • 3 Tbsp flour

  • 4 cups chicken stock + 2 cups water

Garnish

  • ¼ cup chopped chives or green onions

DIRECTIONS

  1. Peel potatoes. Chop half the peeled potatoes into small pieces. Take the other half and grate using the large holes of a box grater.

  2. In a large pot, sauté the chopped celery and onion in butter or bacon fat with salt and black pepper, until onions become transparent (about 4 minutes.)

  3. Slowly drizzle in flour to make a roux.

  4. Add chopped and grated potatoes, chicken stock, and water. Stir to make sure nothing sticks to the bottom.

  5. Cover. Bring to a boil and then reduce heat to simmer. Cook until potatoes are tender (about 10 minutes.) Stir occasionally as soup cooks.

  6. Garnish with chopped chives or green onions and serve. Enjoy!

  • FoodRight Facebook
  • FoodRight LinkedIn
  • FoodRight Instagram
  • FoodRight YouTube