Cook potatoes in a quart of water until well done. Drain, reserving liquid. Mash potatoes and set aside.
Saute onions and celery in butter until light brown. Sift in the flour, stirring constantly until blended. Slowly add the reserved potato cook water and cook until thick.
Mix the potatoes with the evaporated milk and more water (enough to make 1 quart) then add to the soup. Add salt and pepper and heat through.
Serve with shredded cheddar.
Originally Submitted
12/11/2013
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