Nell B. Nichols

Cream of Potato Soup

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Especially irresistible on a cold day

Ingredients

  • 4 large branches celery and leaves
  • 2 medium onions
  • 1½ c. water

Method

  • Chop celery and onions; add water and simmer 30 minutes. Strain through sieve (should be about 1 cup).
  • Stir bouillon cubes into strained water. While hot pour over potatoes, stirring until they dissolve. Rub through strainer to make sure no lumps remain.
  • Add butter, milk and paprika and heat. Serve with chives or parsley.