Wednesday, October 14, 2009

Potato and Onion Soup

I found this in my Wymount ward cookbook. Submitted by Jennifer T*. Very simple and good. Perfect for a rainy fall day like today. I used 1 c whole milk and 1 c. skim milk.

2 Tbsp. butter or margarine
1 c. onion, diced
1/2 c. celery, chopped
1 1/2 to 1 3/4 c. chicken broth
1 tsp. salt
dash of pepper
2 c. potato, cubed or sliced
1 1/4 c. milk
3/4 c. half & half
1 tsp. chopped parsley

In a sauce pan melt butter. Add onion and celery and saute until tender, but not brown. Add chicken broth, salt, pepper and potatoes. (Add enough chicken broth to just barely cover the vegetables) Bring to a boil. Cover and reduce heat to med-low. Simmer until potatoes are tender - about 15 to 20 minutes. Stir in milk, half & half and parsley. Warm through.

For a variation add 1/2 lb. cooked spicy sausage.

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