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Bakery Restaurant Cream of Potato Soup




Source of Recipe


Recipe Place


List of Ingredients




4 tablespoons margarine
4 cups potatoes, peeled and cut in 1/2-inch cubes
1/2 cup chopped fresh parsley
1 cup finely minced onion
1 bay leaf
11/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 cups chicken broth
2 cups light cream or half and half
4 tablespoons all-purpose flour
1 cup sour cream
Garnishes: Chopped chives, bacon bits, sliced green onions, grated Cheddar
cheese


Recipe



In a large pot, melt margarine and saute potatoes with parsley, onion, bay
leaf, salt and pepper over medium heat for 10 minutes, stirring
occasionally. Cover and cook over low heat for 15 to 20 minutes. Add the
broth and continue cooking.
Mix the light cream with the flour and gradually stir a small amount into
the soup. Add the rest and keep stirring while pouring so no lumps form.
Simmer soup at least 30 minutes.
Just before serving, stir in sour cream. Sprinkle the top with chopped
chives, bacon bits, green onion and grated Cheddar cheese.