Potato Soup V

Old recipe from my family files. The cheese biscuits are a must with this soup.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 356 calories; protein 7.7g; carbohydrates 33.3g; fat 21.9g; cholesterol 62.4mg; sodium 882.3mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.