Grandma Hinson's Potato Soup (modified By Bonnie Rames)

Our favorite quick meal. This is a flavorful and filling soup that will please most everyone. You can add any extra veggies you need to use up; feel free to try zucchini, broccoli, peas, green beans, etc. You may need more water; cook down as needed.

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) (Yukon Gold, or red potatoes work best; russets will do. Ok to mix types!) I leave peels on.
4 veggie or chicken bouillon cubes
2 tablespoons parsley, chopped (or use dried flakes)
Other herbs such as savory, thyme, marjoram, chives, as desired

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 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.

Recipe Summary:
Yield: 4-6 servings
Prep Time: 30 minutes (or less with food processor)
Cook Time: 30 minutes

Other recipes by Brightwood Guesthouse B&B:
English & Bacon Strata
Pear Croissant Rolls With Orange Sauce

Recipe Provided By:
Brightwood Guesthouse B&B
Brightwood, OR

Brightwood Bed and Breakfast Inns