Potato Soup

Ingredients

• 6 medium potatoes, peeled and sliced
• 2 carrots, chopped
• 6 celery ribs, chopped
• 8 cups of broth you made
• 1 onion, chopped
• 6 tablespoons butter, cubed
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups 2% milk

Directions

• In a Dutch oven, cook the potatoes, carrots and celery in broth until tender, 15-20 minutes. Reserving liquid and setting vegetables aside.
• In the same pan, sauté onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Vegetable Broth

Ingredients for Vegetable Stock :

• All the peelings, ends, cores, and seeds of any vegetable that you have
• Water:

Directions:

Place all of your vegetable scraps into your choice of cooking vessel, and fill the pot with water. Bring to boil, bring heat down to simmer, cook all day, I usually let it go for 6-8 hours. Strain veggies out of broth, set veggies aside for your chickens or compost pile. Let broth cool.

You can do many things with the broth, you can freeze it, can it or my favorite thing to do is pour it into some canning jars and keep in the fridge.

When I make rice, couscous, mashed potatoes, soups or anything that needs water to make I use my vegetable broth to flavor that item.