- Course: Soups and Stews
- Cuisine: American
- Seasons: Autumn, Winter
This is just like my grandma used to make it, except instead of thickening with milk and flour, I use water and cornstarch
Ingredients
- 2 cubes vegetable buillion
- 1 teaspoon seasoned salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 2 cup thinly sliced carrots
- 2 cup thinly sliced celery
- 2 cup diced yellow onion
- 6 cup diced white potatoes
- For: 4
- Preparation: 30 min
- Cooking: 30 min
- Ready in: 1 h
Instructions
- In a large stockpot, saute onions and celery in oil or margarine 4-6 minutes over medium-high heat. Add potatoes and just enough water to cover potatoes. Add bouillon and seasonings. Turn heat to high. Boil potatoes for 10-15 minutes. Add carrots and continue boiling 5-10 minutes. Drain excess liquid if necessary. Stir together app. 1/8 cup corn starch with 1/4-1/2 cup water, so the corn starch is completely dissolved and there are no lumps. Add to soup. Continue cooking over medium heat until soup is desired thickness. To serve, ladle soup into bowls, sprinkle with a pinch of paprika and fresh ground black pepper. A slice of crusty bread goes great with this dish.