5 large potatoes
2 medium carrots
1 chopped spring onion
5 stalks of celery
1.8 L of water
4 tablespoons of extra virgin olive oil
5 tablespoons of wheat flour
1 cup of liquid whole milk
1 pinch of salt
1 pinch of pepper
How to prepare potato soup with vegetables:
Wash, peel, and cut the potatoes into chunks in cubes of about 1×1 cm.
Wash, peel and cut the carrot into pieces of approximately 1×1 cm.
Wash and cut the celery into small pieces.
In a saucepan, pour the water, add the potato, the carrot, the celery, and a pinch of salt. Cook over high heat for 20 minutes, until the vegetables are soft.
Remove and reserve the vegetables. Also, reserve the broth.
Peel and cut the spring onion into small pieces.
In a large saucepan, pour the olive oil and sauté the onion for about three minutes.
Then, with the help of a paddle, add the flour little by little and stir gently until everything is integrated.
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