It’s 40 degrees outside and I think it’s a great day for soup. Here’s an easy recipe for potato soup. This one uses Cream Soup Base, as opposed to Baked Potato Soup. I’m not sure which one I prefer since they both taste great.

INGREDIENTS

• 1 1/2 cups water
• 1 cup diced potatoes, peeled if desired
• 3/4 cup chopped onion
• 1/3 cup chopped celery
• 1/2 cup Watkins Cream Soup Base
• 1/4 teaspoon Watkins Mustard – Dry
• Dash Watkins Black Pepper
• 1/2 cup all-purpose flour
• 1 1/2 cups water
• 1 cup milk

DIRECTIONS

1. Combine first four ingredients in large saucepan.
2. Bring to a boil and simmer until vegetables are tender, 10 to 15 minutes; do not drain.
3. In medium saucepan, combine Soup Base and remaining ingredients; mix well.
4. Bring to a boil over medium heat, stirring constantly; boil 1 minute.
5. Add sauce to vegetables and cooking water.
6. Bring to a boil, stirring constantly.

Makes 6 servings.

Related posts:

1. Easy Chicken and Dumpling Stew
2. Baked Potato Soup
3. Chicken Noodle Soup
4. Char’s Vegetable Soup
5. Hearty Kidney Bean Soup