Recipe Potato Soup V (Soup)

Required Ingredients:

• 1 cup diced celery
• 1 cup diced onion
• 4 cups peeled and cubed potatoes
• 3 cubes chicken bouillon
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 1 tablespoon chopped fresh parsley
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 cup half-and-half

Preparing/Cooking:

• In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley.
• Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender.
• Remove from the heat and set aside.
• In a small skillet melt butter.
• Once melted add flour and mix until a paste like consistency is formed.
• Add milk all at once and stir over low heat until it thickens.
• Add milk and flour mixture to the vegetables and stir gently.
• Add half and half and keep warm until serving.
• If desired serve with Cheese Biscuits II.

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