Cream of Potato Soup
Source of Recipe
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5 cups whole milk
1 cup heavy cream
chicken or vegetable soup base or bouillion cubes, to make 2 cups liquid
3 to 4 large white potatoes
1 to 2 big leeks, chopped fine
1 stick butter
1 cup muenster cheese, grated
salt and pepper
chopped chives or green onion, for garish
crisp fried bacon, crumbled, for garish
In a medium saucepan, heat the milk and cream, then stir in the
stock base or bouillon until it dissolves. Peel potatoes and grate
directly into the milk. Keep the temperature of the broth low, as
it will boil over easily. Stir in the leek, whisking to incorporate
and thicken.
Once the mixture is nicely thickened, stir in the butter. Then,
with the temperature still low, add the cheese, stirring until it
melts. Season with salt
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