|
Cream
of Potato Soup
Terry Hamilton George, Class of 1974 |
2-3 lbs. baking potatoes, peeled and chopped 2 carrots, sliced 1/2 cup chopped celery 1/4 cup chopped green pepper 1 medium onion, chopped 1 tablespoon butter 1 tablespoon flour 2 cups milk seasoning to taste |
| Combine potatoes, carrots, celery, pepper and onion in large pan. Cover with water and cook until done. Mash vegetables in pan with potato masher. In a large saucepan, make a very thin cream sauce with the butter, flour and milk. Pour the mashed vegetables into the cream sauce and season to taste. Serves 4. |
