Potato Soup Recipe
Ingredients
| Potatoes | 16 Medium | |
| Beef Stock | 3 1/2 Quart | |
| Flour | 5 Tablespoon | |
| Sour cream | 2 Cup (16 tbs) | |
| Parsley flakes | 3 Tablespoon, dried | |
| Dill weed | 1 Tablespoon, dried | |
| Pepper white | 1 To taste | |
| Garlic and Cheddar croutons or Cheddar and Romano croutons | ||
Directions
Peel potatoes and cut into 3/4-inch cubes.
Soak in cold water to cover in bowl for 20 minutes; drain.
Add potatoes to beef stock in large soup pot.
Bring to a boil; reduce heat.
Simmer for 20 to 30 minutes or until tender.
Blend flour with a small amount of water in small bowl.
Add to soup; mix well.
Cook until thickened, stirring constantly; remove from heat.
Stir in sour cream, parsley flakes, dillweed and white pepper.
Ladle into soup bowls.
Garnish with croutons.
Soak in cold water to cover in bowl for 20 minutes; drain.
Add potatoes to beef stock in large soup pot.
Bring to a boil; reduce heat.
Simmer for 20 to 30 minutes or until tender.
Blend flour with a small amount of water in small bowl.
Add to soup; mix well.
Cook until thickened, stirring constantly; remove from heat.
Stir in sour cream, parsley flakes, dillweed and white pepper.
Ladle into soup bowls.
Garnish with croutons.
Chef
