Potato and Parsley Soup
Serving Size / Yield
- 1 lb Russet Potatoes, cubed
- ¼ cup Butter
- ½ cup Milk
- Salt, to taste
- Pepper, to taste
- 1 Can Chicken Broth, 14 Ounces
- 1 cup Red Bell Pepper, chopped
- 1 cup Carrots, Chopped
- 1/3 cup Onion, chopped
- ⅓ cup Diced Celery
- Parsley, Garnish
Start by boiling 4 cups of water, add in potatoes and cook until tender.
Reserve one cup of the liquid, and drain potatoes.
Return potatoes to pot and add butter.
Start mashing potatoes and butter together, adding milk as needed to get a chunky mashed potato consistency.
Add salt, pepper, celery, red pepper, onion, carrots and broth, mix well.
Bring to a boil, adding reserved potato water to bring to desired consistency.
Once soup is boiling, stir well.
Soup is finished when vegetables are tender.
Garnish with parsley.