Recipe of the Week - Potato Soup

Some time ago I came across a recipe for a “simple” potato soup which basically involved adding some ingredients to canned soup. I had to laugh, because my recipe for traditional Pennsylvania Dutch potato soup is quite simple and fairly quick.

Forget the convenience foods. I’ll stick with this recipe.

Potato Soup

4 cups cubed potatoes

1 medium onion, chopped

1 rib celery, diced

3 Tbsp. flour

1 Tbsp. butter

3 ˝ to 4 cups milk

1 egg, beaten

Salt and pepper

Parsley

Boil potatoes, onion and celery in small amount of water until soft. Add milk, salt and pepper, then reheat. Brown flour in the butter and blend it slowly into the potato mixture. (Gradually add small amount of the warm milk to the flour-butter mixture and blend thoroughly, then stir into full pot of soup.) Add a little of the warm soup to the beaten egg and stir into the full pot of soup. Let it cook for a few minutes and serve with a sprinkling of chopped parsley.