Potato Soup

Soup in the summer? I admit that it doesn’t make a ton of sense, but it sounded good so I went with it. This is an old recipe of my mom’s and it is really easy and really tasty… even in the heat of summer!

Potato Soup

Ingredients:

• 6 medium potatoes
• 3 medium carrots [or 2 large carrots]
• 1 medium onion
• 2 tablespoons margarine
• 2 tablespoons flour
• 2 cup water
• 2 cups skim milk
• 1/4 teaspoon celery salt

Directions:

Scrub and roughly peel potatoes, then dice into small to medium sized pieces [the smaller the cut, the faster they cook!]. Scrub and chop carrots [no need to peel–that’s just more nutrients… and they are hidden. Bonus! :)] and dice onion. Add all vegetables to a large pot along with the water, and cook over medium heat until soft, stirring occasionally to prevent sticking.

After vegetables are softened to the consistency of mashed potatoes, make the rue by melting the margarine in the microwave and whisking in the flour gently [or be lazy like me and add them both directly to the pot]. Add rue to pot, then add milk and celery salt. Bring to a boil and then simmer for at least 5 minutes or until heated through.

Serve with freshly ground pepper and/or shredded cheese, and some tasty bread and a salad on the side.