Peel and dice potatoes. Peel and dice carrots. Peel and chop onions. Put vegetables in a large Dutch Oven. Barely cover with water and boil until tender. Add parsley, sat and pepper to taste. Add enough milk for desired consistency. Bring back to simmering point. Add butter to taste.
If you like a refreshing cold soup, omit the butter and cool the soup. Pour the cooled soup into the blender and mix until all vegetables are liquefied. Serve in chilled soup mugs.
Originally Submitted
5/16/2013
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