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Print this Recipe    Potato 16

Paris Potato Soup
Yield: 8 servings.

6 Idaho or baking potatoes, peeled and cut into 3/4-inch cubes
3 carrots, peeled and fmely chopped
3/4 cup celery, finely chopped
6 tablespoons unsalted butter

6 cups milk
1 tablespoon ground sea salt
1 teaspoon ground white pepper
salt and pepper to taste
15-ounce can corn, drained (optional)
Chopped scallions, grated Cheddar cheese and sour cream for garnish

In a large pot, boll the potatoes, carrots and celerv in salted
water. When they are tender (about 15 minutes), drain and return
to the pot.

Add the butter, milk, sea salt and white pepper. Simmer over medium
heat for about 15 minutes. Season with table salt and pepper.
Add the corn if you like. Garnish with scallions, cheese and sour
cream and serve.

NOTE: For a more interesting and refined flavor, this soup can be
pursed. just add more milk if you need it.

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