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Rosy Potato Soup
SUBMITTED BY:
Holly Youngers
"'Chives, parsley and paprika delicately season this distinctive soup,' shares Holly Youngers of Cunningham, Kansas."
RECIPE RATING:
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 large onion, chopped
3/4 cup chopped celery
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon salt
3 cups milk
3 medium potatoes - peeled, cooked and sliced
1 tablespoon minced fresh parsley
1 tablespoon paprika
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DIRECTIONS
In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.
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REVIEWS
Reviewed on Mar. 21, 2008 by
Naughtworth Manor
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Naughtworth Manor
Mar. 21, 2008
This was quite good, though I had to make a few alterations. I decided to puree it and it turned out nice and smooth but a bit bland; I added quite a bit more salt, some fresh ground pepper and also some Mrs. Dash. A little extra butter adds to the creaminess. Overall, very tasty.
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This was quite good, though I had to make a few alterations. I decided to puree it and it...
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