Potato Soup
For the soup:
2 large stalks celery, finely diced
1 med. to lrg. onion, finely diced
2 T. butter
3 lbs. russet potatoes, cubed
4 C. chicken stock
2 C. milk
1 T. salt
1 1/2 t. black pepper
1 1/2 T. parsley
3 T. cornstarch + 1/4 C. water
For the garnish:
green onion including the green tops, finely sliced
bacon, cooked and crumbled
sour cream
shredded cheddar cheese (I prefer extra sharp for this)
How it's done:
In a large pot, saute the celery and onions in the butter till softened; do not brown. Add in potatoes and chicken stock and bring to a boil. Cook until potatoes are soft. Add milk, salt, black pepper, and parsley, and cook just until the soup starts to bubble. Mix cornstarch with water and add to soup. Cook, stirring constantly until soup starts to thicken. Spoon into bowls and garnish with a dollop of sour cream, a sprinkling of cheese, onion, and bacon, and serve.
1 med. to lrg. onion, finely diced
2 T. butter
3 lbs. russet potatoes, cubed
4 C. chicken stock
2 C. milk
1 T. salt
1 1/2 t. black pepper
1 1/2 T. parsley
3 T. cornstarch + 1/4 C. water
For the garnish:
green onion including the green tops, finely sliced
bacon, cooked and crumbled
sour cream
shredded cheddar cheese (I prefer extra sharp for this)
How it's done:
In a large pot, saute the celery and onions in the butter till softened; do not brown. Add in potatoes and chicken stock and bring to a boil. Cook until potatoes are soft. Add milk, salt, black pepper, and parsley, and cook just until the soup starts to bubble. Mix cornstarch with water and add to soup. Cook, stirring constantly until soup starts to thicken. Spoon into bowls and garnish with a dollop of sour cream, a sprinkling of cheese, onion, and bacon, and serve.
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