Potato Soup

my mom makes the best--i still call and ask her for it when i am sick---email her and she will send it to you ____@____.com

I have the Salt Grass Restaurant baked potato soup recipe if you'd like it, let me know, because its long. But its delicious.

This is our favorite potato soup recipe and my daughter's (Mia) favorite meal:

Mia's Potato Soup

1 tablespoon butter
1/2 to 1 cup diced onion
1/4 to 1/2 cup green onions
1/4 to 1/2 cup celery

3 tablespoons butter
3 tablespoons flour
2 cups milk (we use rice milk, if you prefer to use cows milk, then
you might want to add 1 cup milk and 1 cup water so it won't be too
rich)

1/2 cup shredded cheddar cheese (optional)
1 tsp celery salt (optional)
salt and pepper to taste
1/2 to 1 tsp dried (or fresh) parsley

Potatoes -- cut into bite size pieces, diced, and boiled until you can
pierce them easily w/ a fork or knife, but not mushy.

In a small sauce pan, melt 1 tablespoon butter and saute the onions
and celery until almost clear, when onions are almost ready, add green
onions and saute for another minute or two. set aside

In a separate (large) pot, melt 3 tablespoons butter over medium heat,
when butter is melted, stir in flour w/ a wire whisk, allowing it to
absorb all the butter. Slowly add in milk, continuting to stir w/ a
whisk. Keep cooking (and stiring) until mixture thickens.

Add onions, green onions, and cooked potato pieces, cheddar cheese,
celery salt, parsley and salt/pepper (to taste) to the pot w/ the
liquid and simmer for about 10 minutes on low heat, stirring often.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When I make this for our family of 6, I double the recipe (and I don't
use the celery). And I probably use a lot more onion and green onion
than I've included here. I don't know how much potato we use, depends
on how many we have on hand! I usually use a lot of potatoes, to make it filling, but if I only have
a few potatoes, than I'll add that - but add whatever you like :)

When I serve it, I add a little more shredded cheddar cheese, more
green onions, and some cooked bacon on top.

In a pinch (or if you prefer) , instead of the 3 tablespoons of butter
and 3 tablespoons flour and 2 cups rice milk -- you can use 1 can of
cream of celery soup with one cup rice milk/water/cows milk (whichever
you prefer, depending on how rich you want your soup).

As with most any soup, this always tastes better the day after it's
made so the flavors really have time to blend.

(I make it w/ rice milk b/c my youngest is allergic to milk, I take out enough for him b/4 I add the cheese, and he loves it), and for my vegetarian dd I don't add bacon, although every once in a while she'll eat it w/ bacos (which have no actual meat in them).

I prefer this recipe to most others b/c w/o the canned cream of soup - it's A LOT lower in sodium than anything that uses a broth or canned soup -- and a lot less calories as well!

--S.

Oh my goodness, the best potato soup I have ever had was from a recipe I got on allrecipes.com It is called "worlds best potato soup", so when you go on the site, look it up under that name. The only thing I do differently is use cream of celery soup instead of putting in chopped celery and cream of mushroom soup. Any one that has ever had it (which has been at least 30 different people) say the same thing, and it got great reviews on allrecipes. So, good luck, I hope you find one that you love ~A.~