Thursday, October 8, 2009

Appalachian Potato Soup

This recipe comes from when my hometown church, Trinity United Church of Christ, did a production of "An Appalachian Christmas" where the meek of the world told the Christmas story in their own words. We invited the public to attend and afterwards they served this good ol' fashion Appalachian style potato soup. It has been a family favorite ever since then.


6 potatoes - diced
1 carrot - finely diced
2 stems celery, diced
2 quarts water
2 Tbsp butter
1 onion, diced
6 Tbsp flour
1 1/2 cups milk
2 tsp salt
1/4 tsp pepper
dash of thyme
1/2 tsp celery salt
4 Tbsp butter


Cook potatoes, carrot, and celery in 2 quarts of water until potatoes are very tender. Drain, but save the water.

Saute 6 tbsp butter with the diced onion until onion is soft. Add flour and whisk around. Then add milk and cook until thick.

Pour over cooked potatoes, carrot and celery. Add salt, pepper, thyme and celery salt and the additional 4 tbsp of butter.

Stir in the water you saved until desired consistency.

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