10/02/2017 Drag It Through the Garden Potato Soup

Drag It Through the Garden Potato Soup

Recipe Courtesy of Cindy Schumacher

1 yellow onion, peeled and diced
½ cup butter or margarine
8 potatoes, peeled and diced
Enough water to cover potatoes in the pot
3 Tbsp. chicken bouillon
½ cup flour
4 cups half ‘n’ half or milk
1 Tbsp. dried parsley or 3 Tbsp. fresh parsley
10 oz. frozen peas
Salt and pepper to taste

If desired, add any of the following: sautéd mushrooms, shredded carrots, shredded zucchini, green beans, bacon fried until crisp.

Sauté onion in the butter until clear. Add potatoes and cover with water. Add bouillon and cook over medium high heat until potatoes are tender. Reduce heat. Combine flour and half of the milk or half ‘n’ half in a jar and shake well to mix. Add to the potatoes and stir for 3 – 4 minutes, or until thickened. Gradually add remaining milk, stirring constantly to avoid scorching. Add remaining vegetables and seasonings. Gently heat through. Garnish with crumbled crisp bacon if desired. Serves 6 – 8.