Cream of Potato Soup
Ingredients:
- 3 Blue Denim White Potatoes cut into 1/4-inch slices
- 1 onion, chopped
- 1/2 cup chopped celery
- 1/4 cup chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 5 tablespoons margarine
- 4 tablespoons all-purpose flour
- 1-1/2 cups chicken broth
- 1-1/2 cups whole milk
- 2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons mustard powder
- 1 pinch ground allspice
- 3/4 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon seasoning salt
- 2 tablespoons dry white wine
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon chicken bouillon powder
Directions
In a large stock pot, saute onion, celery, carrots, garlic, and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper, and chicken granules. Allow to simmer and thicken, stirring frequently, until potatoes are cooked through (about 25 minutes). During cooking, break up potatoes with the back of a spoon. Serve warm.