Polish Potato Soup


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Serve this smooth, strained potato and vegetable soup with egg barley.

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  • 3 med. Potatoes, sliced
  • 2 Stalks celery
  • 1 lg. Onion, sliced thin
  • 2 Carrots
  • 1 Sprig parsley
  • 2 qts. Water
  • 3 Tbs. Butter
  • 1 Tbs. Flour
  • 1 C. Top milk
  • Salt to taste

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Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley.

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