This is a very quick and easy, creamy potato soup recipe.  I like it because I can whip this up for a quick weekend lunch with staples I always have on hand. It's great to serve when the kids are home and looking for a hearty meal.

1-1/2 cups/375 mL water
1 cup/250 mL diced potatoes, peeled if desired
3/4 cup/180 mL chopped onion
1/3 cup/80 mL chopped celery
1/2 cup/125 mL Watkins Cream Soup and Gravy base
1/4 tsp/1.2 mL Watkins Mustard—Dry
Dash Watkins Black Pepper 170 g
1/2 cup/125 mL all-purpose flour
1-1/2 cups/375 mL water
1 cup/250 mL milk
 
Directions: Combine the first four ingredients in large saucepan; cover pan, bring to a boil and simmer until vegetables are tender, about 10 to 15 minutes; do not drain. In medium saucepan, combine Soup Base and remaining ingredients; mix well. Bring to a boil over medium heat, stirring constantly with a whisk. Then, add this sauce to the vegetables and cooking water. Reheat to a boil, stirring constantly. Makes 6 servings.

Tip: Garnish each bowl with a little parsley or Watkins minced green onion.

You'll find Watkins spices, Cream Soup and Gravy base and more gourmet ingredients in the US store or the Canadian store.