Potato Soup X

Here’s an easy, thick potato soup. Potatoes are boiled with celery and onion and then reduced to a rich, creamy texture. I use one per cent milk, but any milk should work fine.

Step: 1

In a large pot over high heat, combine the potatoes, celery and onion with the water and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Step: 2

Drain the water, reserving 2 cups of water in the pot. Add the milk, butter and potato flakes. Stir all together well until thickened, about 5 minutes. Season with salt and pepper to taste.

Per Serving: 478 calories; protein 9.8g; carbohydrates 54.1g; fat 25.7g; cholesterol 70.8mg; sodium 116.7mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.