“Potato Soup,” 24” x 18”, etching, soft ground, drypoint, roulette, 2012

Kreydatus, Brian

Potato Soup

6 large potatoes (peeled and cubed)
1 large onion (diced)
2 cups of celery (diced)
2 carrots (peeled and chopped into medium pieces)
1 stick of butter
In large soup pan, place potatoes, onion, celery, and carrots. Cover
with water. Boil over medium heat until potatoes are soft. Once the
above ingredients are boiled, melt one stick of butter in a sauce pan
over low heat. Add a little flour and broth from the soup mixture
and stir until smooth. Add to soup and stir. Salt, pepper, and parsley
to taste.
Bring soup to a slow boil and then let cool for 10 minutes.
Serve sprinkled with shredded sharp cheddar cheese and crusty