Cream Of Potato Soup Recipe
Cream Of Potato Soup has a smooth taste. The Condensed milk adds up the taste of Cream Of Potato Soup. Cream Of Potato Soup is easy to make dish.
Ingredients
| Water | 3 Cup (16 tbs) | |
| Potatoes | 3 Cup (16 tbs), peeled | |
| Onion | 2 | |
| Butter | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Condensed milk | 2 Cup (16 tbs) | |
| Celery salt | 1/2 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a large saucepan, combine water, potatoes and onion.
Cook until vegetables are tender.
Strain vegetables, reserving 2 cups (500 mL) cooking liquid.
Pass vegetables through a sieve in order to obtain 2 cups (500 mL) pulp.
Set aside.
In a double boiler, melt butter.
Sprinkle with flour.
Mix until well blended.
Slowly fold in milk and reserved cooking liquid.
Simmer until mixture thickens.
Add vegetable pulp, stirring constantly.
Season to taste with salt and pepper.
Sprinkle with parsley.
Cook until vegetables are tender.
Strain vegetables, reserving 2 cups (500 mL) cooking liquid.
Pass vegetables through a sieve in order to obtain 2 cups (500 mL) pulp.
Set aside.
In a double boiler, melt butter.
Sprinkle with flour.
Mix until well blended.
Slowly fold in milk and reserved cooking liquid.
Simmer until mixture thickens.
Add vegetable pulp, stirring constantly.
Season to taste with salt and pepper.
Sprinkle with parsley.
Chef
