Monday, April 7, 2014

Cream of Potato Soup

From: Better Homes and Gardens cookbook - Breast Cancer Edition

5 medium potatoes, cooked, peeled and cubed
1/2 cup onion
1 1/2 cups chicken broth or vegetable stock
1 Tbsp butter or margarine
1 Tbsp AP flour
1/4 tsp dried dill or basil, crushed
1/4 tsp salt
Dash black pepper
1 cup milk, half-and-half, or light cream

In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water for about 15 minutes or until tender. Drain. Reserve 1 cup of the potato-onion mixture. Blend the chicken broth and the potato-onion mixture in a blender (except the cup you reserved). Keep in blender.

In the saucepan you used earlier, melt butter. Stir in flour, dill or basil, salt and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for one more minute.

Stir in the reserved 1 cup cooked potato-onion mixture, the blended mixture, and cook until heated through. You can add milk to reach your desired consistency.

Thumbs up! I am literally in love with this recipe. I do not make other potato soup recipes. It is just so good that I can't imagine another recipe ever taking the place of this one. Make this one. Now. Do it. Don't wait. 

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