Potato soup
Potato soup
Ingredients/Components
- melted butter - 1/2 c
- heavy cream - 1 pt
- medium onion - 1 item
- carrots - 1 lb
- cloves garlic - 6 item
- ribs celery - 3 item
- chicken stock - 1 qt
- Idaho potatoes - 3 lb
- salt and freshly cracked pepper to taste - 1 item
How to make potato soup:
Peel and roughly cut potatoes, carrots, garlic, celery and onion; place in roasting pan. Coat with butter and salt and pepper to taste, then mix thoroughly. Roast in a 400° oven until vegetables brown slightly, about 30 to 45 minutes, depending on oven. Reduce temperature to 325° and roast until tender, about 1/2 hour more. Stir frequently to prevent scorching.Remove from oven. Puree vegetables and juices in a food processor. Place the puree in a soup kettle and add remaining chicken stock. Bring to a simmer, then add heavy cream. Stir often to prevent burning.
Recipe categories: Potato, Vegetables, Soups & stews.
Rating:
Related ingredients:
sugar, pkg, milk, salt, vegetable oil, pepper
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