Name: Best Cream of Potato Soup
Yield: 1
Ingredients: 1 onion, chopped; 0.5 cup chopped celery; 0.25 cup chopped carrots; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley; 5 tablespoons margarine; 4 tablespoons all-purpose flour; 1.5 cups chicken broth; 1.5 cups whole milk; 3 potatoes, cut into 1/4-inch slices; 2 teaspoons Worcestershire sauce; 1.5 teaspoons mustard powder; 1 pinch ground allspice; 0.75 teaspoon celery seed; 0.5 teaspoon dried thyme; 0.5 teaspoon seasoning salt; 2 tablespoons dry white wine; 0.25 teaspoon ground cayenne pepper; 0.25 teaspoon chicken bouillon powder

Best Cream of Potato Soup

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Creamy potato soup with aromatic veggies cooked in seasoned chicken broth thickened with roux.

Ingredients:

0.5 cup chopped celery
0.25 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1.5 cups chicken broth
1.5 cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1.5 teaspoons mustard powder
1 pinch ground allspice
0.75 teaspoon celery seed
0.5 teaspoon dried thyme
0.5 teaspoon seasoning salt
2 tablespoons dry white wine
0.25 teaspoon ground cayenne pepper
0.25 teaspoon chicken bouillon powder

Instructions:

In a large stock pot, gently cook onion, celery, carrots, garlic, and parsley in butter until tender. Add flour and stir for 2 minutes. Slowly pour in broth while stirring continuously.
Combine milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper, and chicken granules in a pot. Simmer and stir frequently until potatoes are tender, about 25 minutes. Use the back of a spoon to break up potatoes. Serve hot.

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