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6 servings
Ingredients:
1 cup diced celery1 cup diced onion4 cups peeled and cubed potatoes3 cubes chicken bouillon1/4 teaspoon ground black pepper1/2 teaspoon celery salt1 tablespoon chopped fresh parsley1/2 cup butter6 tablespoons all-purpose flour2 cups milk1 cup half-and-half
Instructions:
In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside.In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens.Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving.If desired serve with Cheese Biscuits II.
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