1 Med Onion, chopped
1 cup chopped celery
3T Butter
3-4 Potatoes
Water(different amounts make different textured soups)
1 8oz can Tomato Sauce
1tsp Paprika
1-2tsp Salt or less to taste
1/2 tsp pepper
3T Oil
3T Flour
Fresh chopped Parsley, or if your lazy, the dried flaky stuff will do




First fry the onion and celery until the celery is soft and nearly see-through, in the butter. Then add water, potatoes, tomato sauce, paprika, salt and pepper. If you add more water, it is more soupy, if you add less, it is more stewy. I like it somewhere in between so I put it at least an inch over the potatoes.

Bring to boil, then simmer for 30 minutes or longer if your potatoes are not soft.

Place oil and flour in a shallow pan over med to med high heat. Stir constantly until it bubbles and flour changes color. It is a subtle change in color and in texture.

VERY SLOWLY add the mixture to the soup, stirring carefully. Watch out, this usually sizzles, and smells great!

Let soup cook for another 3 to 5 minutes, add Parley, stir and serve! I like it with cheddar cheese and crackers on the side!

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