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- Preparing Time: -
- Total Time: -
- Served Person: 6
- 1/2 cup butter
- 2 cups milk
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 cup half-and-half
- 6 tablespoons all-purpose flour
- 1/2 teaspoon celery salt
- 1 cup diced onion
- 4 cups peeled and cubed potatoes
- 3 cubes chicken bouillon
- 1 cup diced celery
- Carbohydrate 33.3
- Cholesterol 62
- Fat 21.9
- Protein 7.7
- Sodium 882
- Calories 356 calories;
In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside. In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens. Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. If desired serve with Cheese Biscuits II.
