“I received a recipe from my grandmother and altered it to what I had available at home. It turned out fantastic and I've made it the same way since.”
READY IN:
45mins
YIELD:
6-8 bowls
UNITS:
US

Ingredients Nutrition

  • 8 cups red potatoes (cubed)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons minced garlic (optional)
  • 3 tablespoons chicken stock
  • 1 12 cups mixed frozen peas and corn (or carrots)
  • 1 (14 1/2 ounce) can French style green beans (optional)
  • 12 cup wheat flour (or white)
  • 1 cup onion
  • 12 cup butter (8 tbs or 1 stick)
  • 8 cups milk (I use powdered milk about 2 c. powder 6 c. water)

Directions

  1. Cube Potatoes and finely chop onions.
  2. Add Potatoes, onion, corn, peas, salt, pepper, garlic, and chicken stock to large pot.
  3. Just cover vegetables with cold water and boil for 15-20 minutes.
  4. Prepare milk (if using powdered milk).
  5. Scald milk by placing it in a pot on medium high heat until small bubbles form around the edge of the pot.
  6. Chop butter into smaller pieces and place in a mixing bowl with the flour.
  7. Pour 3 cups of scalded milk into butter mixture and beat with a wire whisk.
  8. Add remaining milk to soup.
  9. Add green beans to soup.
  10. Add thickened milk mixture to soup.
  11. Simmer on low 15 minutes.

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