Sunday, January 13, 2008

Cream Of Potato Soup

Make medium white sauce according to package directions on Watkins Cream Soup Base.
Simmer 1 cup diced potatoes,
1/3 cup chopped celery,
¾ cup chopped onion in 1 ½ cups water.

Do Not Drain. Add ¼ teaspoon Watkins Dry Mustard and a dash of Watkins Black Pepper to the medium white sauce. Add white sauce to simmered vegetables.
Bring to a full boil stirring constantly.
Makes 6 servings
Garnish with chives or shredded cheese

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