Total Calories: 190
Yield: 4 (1 1/2-cup) servings
In a large saucepan, combine potatoes, onion, celery, noodles, and water. Cook over medium heat, stirring occasionally, until vegetables are tender, about 15 minutes. Drain, but reserve liquid. Return 1 cup of reserved liquid and drained vegetables back to pan. Stir in milk, parsley flakes, and black pepper. Lower heat. Simmer 10–15 minutes, stirring occasionally.
This Depression Potato Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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