January is the perfect time for National Soup Month! This recipe for Potato Soup is so simple, perfect for this chilly weather, and uses Belfonte products!
1 large potato, per person
1⁄4 cup chopped celery, per person (include leaves)
1⁄4 cup chopped onion, per person
1⁄4-1⁄2 cup Belfonte Milk or 1⁄4-1⁄2 cup Belfonte Half & Half
Salt and pepper, to taste
Peel and cube potatoes. Put in a saucepan along with the onions and celery.
Add water, but don’t quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender. Using a potato masher, coarsely crush the potatoes, but don’t mash them–you want chunks left.
Add enough Belfonte Milk or Half & Half to thin to desired thickness and add salt and pepper to taste.