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Potato Bisque

Source of Recipe

Sunset Cook Book


List of Ingredients

1 medium size onion, chopped
1/2 cup celery including tops, chopped
2 Tbs. butter or margarine
2 medium size red potatoes, peeled and cut into 1/2 inch cubes
2 Tbs. chopped parsley
1 (14 oz) can regular strength chicken broth or 2 cups home made
2 cups milk
1 1/2 Tbs. cornstarch mixed with 3 Tbs. water
Salt & Pepper to taste
Butter or margarine
Chopped parsley


Recipe

In a 3 quart pan over medium heat, cook onions and celery in 2 tbs. butter until onion is soft. Add potatoes, 2 tbs. parsley and broth. Bring to a boil, cover, reduce heat and simmer until potatoes are tender (about 20 minutes. Stir in milk and cook covered until soup is thoroughly hot but not boiling. Stir cornstarch mixture and add to soup. Cook stirring until soup bubbles and thickens slightly (about 5 minutes.) Season with salt & pepper. Garnish each bowl with a pat of butter and additional parsley.