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Ingredients
| water: 4 cups |
| chicken bouillon: 1/3 cup |
| russet potatoes: 4 whole potatoes (grated) |
| carrots: 2 (grated) |
| celery: 2 stalks (chopped) |
| onions: 2 (chopped) |
| green bell pepper: 1 (finely chopped) |
| all-purpose flour (unsifted): 1/2 cup |
| Kosher salt: 2 tsp |
| black pepper: 3/4 tsp |
| water: 1 cup |
| 2% milk: 6 cups |
| potato flakes (instant mashed potatoes): 1/2 cup |
Pepper Pot Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- Mix first 7 ingredients in small stockpot; bring to boil. Cover and simmer for 25-30 minutes, stirring frequently.
- Combine flour, salt, pepper, and water in small bowl, mixing well until smooth. Stir into simmering soup; heat and stir until slightly thickened.
- Add mashed potato flakes; stir constantly until thickened.
- Gradually add milk; stir and heat through.