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Add a photoServings: 3
Ingredients
- 3 c. Potatoes, diced, (about 4 medium)
- 1/2 c. Onion, minced, (about 1 medium)
- 1/2 c. Celery, minced
- 1/2 c. Parsley, chopped
- 1 1/2 c. Water
- 3 c. Lowfat milk
- 3 Tbsp. Butter, softened
- 3 Tbsp. Flour salt and pepper to taste Paprika for garnish
Directions
- Makes 6 c..
- Pour water into medium saucepan. Add in potatoes, onion, celery and parsley.
- Bring to boiling, reduce heat and simmer, covered, till potatoes are tender.
- Add in lowfat milk and heat. Mix softened butter and flour. Blend in liquid from the pot till thin sufficient to pour. Return to pot, stirring till thickened. Add in salt and pepper to taste. Simmer 3 min. Pour into bowls. Sprinkle with paprika and chopped parsley, if you like.
- This recipe was the author's mother. She often served it to the 'traveling men' who came to the farm . These were the peddlers who sold products or possibly bought goods: like the Rag Man and the Junk Man. They would often stay the night and be fed.
- "One memorable peddler, a plump old gentleman whose bushy white mustache was 'rimmed' in orange, always timed his visit at noon. How he relished my mother's potato soup! After each leisurely slurped spoonful he would place a forefinger over his mustache and noisily suck in the fringes, while we kids watched in goggle-eyed fascination."
- River Press,
- I believe this soup was also served at author's restaurant, The Columbia
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 3 servings | |
| Calories 306 | |
| Calories from Fat 124 | 41% |
| Total Fat 14.11g | 18% |
| Saturated Fat 8.89g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 219mg | 9% |
| Potassium 970mg | 28% |
| Total Carbs 35.13g | 9% |
| Dietary Fiber 3.4g | 11% |
| Sugars 14.95g | 10% |
| Protein 11.27g | 18% |
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