Ingredients
1/3 cup diced celery1/3 cup diced carrot1/4 cup diced onion2 tablespoons butter2 tablespoons all-purpose flour1 quart milk2 chicken bouillon cubes2 tablespoons minced fresh parsley1/2 teaspoon salt1/2 teaspoon seasoned salt1/4 teaspoon cayenne pepper6 medium potatoes, peeled and cookedChives, shredded cheddar cheese and bacon bits, optional
Preparation
In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.
