"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.
- 1 large onion, chopped
- 3/4 cup chopped celery
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 to 3/4 teaspoon salt
- 3 cups milk
- 3 medium potatoes, peeled, cooked and sliced (2-1/2 cups)
- 1 tablespoon minced fresh parsley
- 1 tablespoon paprika
- In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through. Yield: 5 servings.
Originally published as Rosy Potato Soup in Taste of Home December/January 2001, p41
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