Luscious Potato Soup
(yield: 25—1 cup servings)
2/3 c. oil
5 c. chopped onions
2-1/2 c. diced carrots
2-1/2 c. chopped celery
15 med. potatoes, diced
2-1/2 qts. stock
5 tsp. salt
2-1/2 tsp. marjoram
2-1/2 tsp. dill seeds
1-1/2 tsp. paprika
2-1/2 tsp. caraway seed
5 c. milk powder, instant
procedure
1. heat the oil in a pressure cooker or large soup pot; saute the onions, carrots, celery, and potatoes until the onions are transparent,
2. pour in the stock, salt, and spices (not the milk powder), bring to a boil, cover and pressure cook 20 minutes or simmer about 1 hour until the potatoes are very tender, but won’t fall apart,
3. dissolve the milk powder in 1-1/2 to 2 cups of the soup liquid, you might do this in the blender to avoid lumps, return the mixture to the pot and simmer about 1 minute. serve hot with toast.
Source: KJFSC