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Potato Nugget Soup
Once a week with out fail, Sally has to serve this soup to her children. They just love it! Sometimes she does cut the onions a bit smaller to "hide" them.
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| 3 Tbs - |
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canola oil |
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| 2 med - |
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onions, diced |
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| 3 cloves - |
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garlic, chopped |
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| 1/3 cup - |
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flour |
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| 6 cups - |
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water |
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| 5–7 med - |
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potatoes, diced |
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| 1–2 tsp - |
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salt |
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| ¼–½ tsp - |
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pepper, to taste |
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Heat the oil in a 5 quart saucepot, over a medium fire.
Add the garlic and sauté for 1–2 minutes.
Add the onions and continue sautéing, stirring constantly, until they are translucent.
Mix in the flour, coating all the onions.
Slowly, add the water, mixing it in carefully to prevent lumping.
Add the potatoes, salt and pepper.
Raise the fire to high and bring the soup to a boil.
Turn the fire down to low, and simmer for 20-30 minutes. Serve. |
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