Baked Potato Soup

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Ingredients

• 2 tbsp butter
• 2 tbsp chopped fresh parsley
• 4 cups milk
• 2 to 4 cups cooked (red or white. Not russet or yellow) potatoes, peeled and diced
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced yellow onion
• 2 tbsp white AP flour (or potato starch)
• 2 tsp table salt (sea salt)
• 1/4 tsp black pepper

Hardware

• Dutch oven

Directions

Boil red potatoes for 10 minutes. Drain and set aside.

Saute onions, celery, carrots in butter for a few minutes then add parsley.

Stir in flour, salt, and pepper.

Slowly add milk, stirring constantly. Heat until bubbly, about 12 to 15 minutes.

 Toss in potatoes.

Doug's Notes

Finely chopped green onions work in lieu of parsley.

Red potatoes hold their form the best and do not get mushy as they cook.