Tasty Tuesday – Creamy Potato Soup

Happy Tasty Tuesday!  Another perfect weekend for soup!  This week’s recipe is for Creamy Potato Soup out of the “Weavertown School Kitchen Collections” cookbook.  Soup is just good for the soul when it’s so cold outside.

tater soup-1

Creamy Potato Soup, Rhoda Siegrist, “Weavertown School Kitchen Collection”, page 85

10 med. potatoes

2 1/2 c. water

1 tsp. salt

2 Tbsp. chopped celery

1 sm. onion

3 Tbsp. butter

3 Tbsp. flour

3 c. milk

1/2 tsp. pepper

1 1/2 c. shredded cheese

crumbled bacon

Bring first 5 ingredients to a boil.  Meanwhile, make the white sauce by melting the butter in a saucepan.  Stir in flour until smooth and gradually add milk.  Stir until thickened.  Add pepper, cheese and vegetable mixture.  Heat through and serve with bacon on top.

tater soup-3

We added bacon, cheese, and sour cream to our soup.  It was really yummy and filling, and it made a nice amount of soup for leftovers too.  I cheated with the potatoes and got a bag of the frozen diced hash browns to use instead of peeling and chopping 10 potatoes.  And they worked just fine and saved me some time.

tater soup-4

As I said before, I’m not a big soup eater, but I’d definitely fix this again.  We really enjoyed it and it was perfect for a cold day.  It’s not the potato soup they’d serve at Fisher’s Restaurant in Gordonville, but it will fill the void now that they are closed.

Have a great week!



3 thoughts on “Tasty Tuesday – Creamy Potato Soup

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