Tuesday, December 23, 2008

The BEST Cream of Veggie Soup EVER

Makes 1 gallon

1 c flour
2 sq. butter
8 c mild
4 c chopped celery
3 c chopped carrots
1 lg onion
6 potatoes
Salt and pepper to taste
Onion and garlic powder to taste
2 t accent

Melt butter and add flour. Cook for 2 minutes and add milk. Stir until thick. Put celery, carrots, and onions in processor and chop to medium chunks. Put in pressure cooker with 1 cup water and pressure 2 minutes. Cool under running water.

Peel taters and cube in small pieces. Boil in salted water until just tender and drain. Add all veggies with water and potatoes to milk mixture and add seasonings.

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