Easy Potato Soup

This soup is easy to make when you are short on time. It thickens when sitting in the fridge for leftovers the next day.

Potato Soup

from Angie Dewey

1 medium onion, chopped
4 stalks of celery chopped

4-5 carrots chopped

2 cloves of Garlic, minced

5 Tbls Butter

4 Tbls Flour

2 c. Chicken Broth

2 c. Milk

4-5 medium Potatoes, Diced

2 tsp Worcestershire sauce

1/2 tsp Dry Mustard

2 Tbls White Wine

2 Tbls Parsley

1 tsp white pepper (optional)

1. In a large pot saute onions, celery, carrots, garlic and parsley in the butter until veggies are soft, not browned. Sprinkle in the flour, stir until combined. Slowly stir in the chicken broth.

2. Add milk, potatoes, Worcestershire sauce, mustard, white pepper, and white wine. Simmer on medium low for 25 minutes stirring frequently to avoid burning on the bottom. Salt to taste.