Prep time: 10 min
Cook time: 30 min
Yield: About 4 servings
I had about a half dozen potatoes to use up and The Cajun was still having a tender stomach from a bout with the flu, so I peeled those babies and threw them in a pot. The amount of butter here is just a suggestion. You can use more or less at your own discretion as your diet will allow you.
Unless you’re not feeling good – then just throw caution to the wind.
Although a little heavier in the liquids here to make it more soup-like, this dish is sometimes referred to as thickened potatoes, thickening potatoes, creamed potatoes, stewed potatoes and even potato gravy.
Here’s how to make this wonderful soup.
2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup of chopped sweet onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional
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