Potatoes > Soups & Stews > Canada > Golden Potato Soup >
1 TBS butter
1/4 C onion, finely chopped
1/4 C celery, finely chopped
1 medium carrot, coarsely grated
1 large potato, diced
3/4 C water
1/4 tsp. black pepper
1 TBS flour
1 TBS cornstarch
3 TBS water
3/4 C sharp cheddar cheese, grated
Paprika for garnish
1/2 tsp. salt
Sauté the onion and celery in butter in a medium saucepan. Add the carrot, potato and water; bring to a boil. Cover, reduce heat and simmer until potato is tender, about fifteen to twenty minutes. Stir in the milk, salt and black pepper. Bring to a gentle boil, stirring frequently. In a small bowl, combine the flour, cornstarch and water; stir into the soup mixture. Cook and stir until thickened. Remove from heat. Stir in the cheese until melted. Sprinkle each serving with paprika.
*Recipe derived from the Blue Collar Bread & Breakfast in Sparwood, British Columbia.
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