Potato Soup

35 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• ½ cupchopped onion
• ½ cupchopped celery
• 6potatoes, diced
• 29.6 mlmargarine
• 2½ mlsalt
• 0.6 mlblack pepper
• 1 cupnon-fat dry milk
• 3 cupswater
• 29.6 mlflour

How to cook it

1. Peel the potatoes and cut them into small cubes, then chop the onion and celery.
2. Melt the margarine in a large saucepan over low heat.
3. Toss in the onion and celery, cooking them gently for a few minutes.
4. Add the diced potatoes, salt, black pepper, and 1 1/2 cups of the water to the saucepan.
5. Cook for roughly 15 minutes until the potatoes are fork-tender.
6. In a small bowl, combine the dry milk and flour, then gradually whisk in the remaining 1 1/2 cups of water until smooth.
7. Pour the milk mixture into the saucepan with the potatoes.
8. Cook over medium-low heat until the soup is thoroughly heated and has lightly thickened, then taste and adjust the seasonings.

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