Brown Potato Soup

Name: Brown Potato Soup
Yield: Serves 6 to 8
Ingredients: 4 c. water; 2½ c. diced peeled potatoes; 2 tblsp. butter or regular margarine; 4 c. milk; ¼ tsp. celery salt; ¾ c. flour; ¼ tsp. onion salt; ¼ tsp. pepper; 1 tblsp. salt

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

The browned crumbs add oomph

Ingredients

2½ c. diced peeled potatoes
4 c. water
1 tblsp.

Vegetarian
Soup

Method

Cook potatoes until tender in 2 c. water. While cooking, add salt, pepper, onion and celery salts.
Drain. Add milk and remaining 2 c. water to the drained, seasoned potato water. Heat to boiling; simmer.
While liquid simmers, cut butter into flour until mixture looks like crumbs. Brown these in small heavy skillet, stirring constantly. Stir browned crum