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Grandma Hinson's Potato Soup Recipe

Brought to you by Brightwood Guesthouse

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Cook Time: 30 min	Prep Time: 30 min
Yield: 6 servings

Ingredients:
1/3 cup of butter
1 medium yellow (sweet) onion, peeled & diced (use 2 onions if
you like a lot)
3 stalks of celery, diced (include the leafy tops)
2 or 3 carrots, diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
1 cup of milk
6 cups of water
5 potatoes, cubed (about 1-inch pieces)
4 veggie or chicken bouillon cubes

2 tablespoons parsley, chopped (or use dried flakes)
Other herbs such as savory, thyme, marjoram, chives, as desired

Instructions:
Melt 2 tablespoons butter (or use 1 tablespoon vegetable oil) in
a large skillet over medium heat. Add salt, pepper, onion, celery
and carrots and sauté until just soft, and their aroma is released.

In a small bowl or 2-cup glass measuring cup, blend the flour
and milk with a fork. Set aside.

Put the water and potatoes in a large pot. Add the bouillon
cubes. Add the sautéed veggies, and the remaining butter.
Cook over medium heat, until potatoes are soft but not too
mushy, about 10-15 minutes. Check it often, stirring gently.

Add the fresh or dried herbs.

Blend the milk and flour again, making sure the lumps are gone.
Add to the soup, and stir until thickened and heated through.

Serve with bread and butter.

Notes:
This is a hearty and delicious soup. I often add other veggies
such as diced zucchini, a few broccoli florets, or whatever else
needs to get used. You may need to increase the water in 1/2-
cup increments, but be sure to cook it down again so the s

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