Hearty Potato Soup Britta Roper

Hearty Potato Soup

Britta Roper

Ingredients:

6 medium potatos, peeled and cubed

4-6 carrots peeled and sliced

1 box sliced mushrooms

2 quarts water

1 onion chopped

6 tablespoons butter or margarine

6 tablespoons flour

1 tsp salt

1/2 tsp pepper

1 1/2 cup milk 1-2 tsp. chicken granules or chicken bullion

Directions:

In a large kettle, cook potatoes and carrots in water until tender, about 20 min.  Drain, reserving liquid and setting vegetables aside.

In the same kettle, saute onion and mushrooms in butter until soft.

Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. 

Gently stir in vegetables.

Add 1 cup or more of reserved cooking liquid, (add 1tsp of chicken granules/bullion per cup of water) add liquid until soup is desired consistency.

I like this soup best with sourdough bread!  And you can really add any vegetables that you like!