Potato Soup
Source of Recipe
Kay
Recipe Introduction
My secret to good potato soup is to not use the water you cooked the potatoes in (starch), in the soup. I pour it out when the potatoes are close to getting done and pour in the chicken broth and continue cooking.
List of Ingredients
2 Tablespoons butter
6-8 Red potatoes
1 teaspoon minced garlic
1 teaspoon onion powder
salt and pepper
chicken broth-enough to cover just over the top of the potatoes
8-10 ounces heavy whipping cream
4-8 ounces chedder cheese
2 tablespoons flour (mixed in water first) to thicken
Parsley - add about a teaspoon, just to make it prettyRecipe
Dice potatoes and add to a big pot with enough water to boil. While that is boiling, in a little sauce pan, add butter, garlic and onion powder, saute until a little brown. When potatoes are close to getting done, drain potatoes, put back in pot, mix in the contents of sauce pan, stir to blend in potatoes and then add enough chicken broth to cover potatoes. Bring to boil again and when potatoes are tender, add heavy whipping cream, once that is warm again, add flour and cook about 2 minutes to thicken. Add chedder cheese. If it is too thick add more chicken broth, or if it is too thin add more flour or more cheese. Add parsley. You can always top with sour cream and bacon bits, etc, but its pretty good without them. The soup should be thick, but not real thick. Sorry I dont really follow a set recipe for this, just kindve by feel, so I hope it turns out good for you.
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