Potato Soup (Serves 6-8)

Over the years this basic full-bodied homemade soup has been a constant friend to many a cook. It is not unusual for me to cross paths with someone who says, “I made your potato soup yesterday!”

4 cups cubed, peeled potatoes
1 and 1/4 cups water
2 teaspoons chicken base or chicken bouillon or 2 chicken bouillon cubes, crushed
1 cup thinly sliced celery
1/2 cup chopped carrots
1/2 cup chopped onion
2 tablespoons snipped parsley
1 teaspoon salt
1/8 teaspoon ground white pepper
Dash of dill weed
1 tablespoon chopped canned pimento, if desired
3 and 1/2 cups milk
3 tablespoons flour
1/2 cup milk
Snipped parsley for garnish, if desired

1. In large saucepan, soup kettle or Dutch oven, combine potatoes, water, chicken base or bouillon, celery, carrot, onion, parsley, salt, pepper and dill weed.

2. Bring to a boil; reduce heat. Cover and simmer until vegetables are tender, about 15-20 minutes.

3. Add pimento and 3 and 1/2 cups milk. Heat soup just until milk is hot.

4. Blend flour with 1/2 cup milk; Stir into soup. Cook, stirring constantly, until thickened and bubbly.

5. Serve garnished with snipped fresh parsley, if desired.