From Austin resident D.J. Talifero, in memory of her grandmother’s yummy potato soup.
Makes: 6 servings
Ingredients
· 2 large Russet potatoes, about 2 pounds
· 1 cup diced carrots, about 2 large
· 1 clove garlic, mashed and diced
· 3 cups water
· 1 tablespoon chicken flavor bouillon
· 1 tablespoon dried parsley
· 1 teaspoon salt
· 1 stick butter
· ½ cup all purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon black pepper
· 4 cups whole milk
·
Directions
Peel and dice the potatoes. Place in a 3-quart pot. Peel and dice the carrots, smash and mince the garlic and add both with 3 cups of water. Add a heaping tablespoon of the bouillon, salt and the parsley. Bring the mixture to a boil over high heat. then simmer for about 20 minutes. Remove from heat., and use a potato masher to mash the mixture to the desired consistency.
Make white sauce in a 2 quart pot by melting ½ cup butter over medium heat. Add ½ cup flour and stir it into a paste. Add ½ teaspoon salt and ½ teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly. Add the milk 1 cup at a time. Bring slowly to a boil and then let boil for 1 minute, stirring. Remove from heat. Pour the white sauce into the potato pot and stir together.
Serve warm topped with shredded cheese or chopped green onions.