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    CREAM OF POTATO SOUP


    Source of Recipe


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    List of Ingredients








    12 potatoes, diced
    Water to barely cover
    2 cups cream
    3 onions, chunked
    2 chicken bullion cubes
    1/2 cup chopped parsley
    1/2 - 2/3 cup roux *(see recipe below)

    Directions:

    Place diced potatoes and onions in a 12" or 14" Lodge Dutch oven. Add enough water to barely cover. Add 2 chicken bullion cubes, crushed so they will dissolve quickly. Simmer until potatoes and onions are done. Add cream and bring back to simmer. Add roux enough to thicken. Stir in chopped parsley

    *ROUX

    1/2 cup butter
    1/2 cup flour

    Melt butter over medium heat. Add flour and cook a few minutes. Let the flour mixture brown a little, but not burn. Makes about 1/2 cup.


    Recipe
 

 

 

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