Golden Potato Soup

A couple weeks ago I had the flu.  Not the “I-don’t-feel-well-it-must-be-the-flu,” but the I-went-to-the-doctor-and-he-ran-a-test-for-influenza-flu.  It knocked me out.  For three days I don’t know what happened.  In fact, I had  a couple moments where I had to call people and ask what we had discussed on the phone while I was sick.

When I finally started feeling well enough to sit upright again, I started looking through recipe books for a few things to make and came across this recipe for golden potato soup in one of my church cookbooks.  I thought this might be worth making, since it would provide warmth.

Golden Potato Soup.jpg

Golden Potato Soup

3 c potatoes, cut up
1 c water
1/2 c sliced celery
1/2 c sliced carrots
1/4 c chopped onion
1 tsp parsley flakes
1 chicken-flavored bouillon cube
1/2 tsp salt
dash of pepper
2 Tbsp flour
8 oz cheddar cheese, shredded
2-3 c milk

Combine first nine ingredients in a large saucepan.  Heat to boiling, reduce heat.  Cover and simmer for 15-20 minutes, or until vegetables are tender.  Gradually add milk to flour, mixing until well-blended.  Add the milk mixture to vegetables and cook until thickened.  Add cheese and stir until melted.


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