Potato Soup Recipe
Ingredients
| Leeks or green onions - 3 to 4 | ||
| Medium onion - 1, chopped | ||
| Butter | 2 Tablespoon | |
| Large potatoes - 2, peeled and diced | ||
| Salt | 1/2 Teaspoon | |
| Chicken broth | 3 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Tabasco salice - 1 drop | ||
| Parsley or chives - 1 tablespoon minced | ||
Directions
GETTING READY
1. Clean the clean leeks or onions. Halve lengthwise and cut into thin slices.
MAKING
2. In a pan heat butter. Add leeks or onions and cook until light colour.
3. Add potatoes, salt, and chicken broth.
4. Cook mixture over simmering heat for 35 minutes.
5. Transfer to a blender or food mill and puree.
6. Reheat.
7. Add milk and stir in 1 cup cream.
8. Cook and stir until combined without boiling.
9. Season with Tabasco sauce.
10. Refrigerate the mixture.
11. Beat 1/2 cup cream until stiff.
12. Fold it into soup.
13. Adjust seasonings.
SERVING
14. Serve garnished with chopped chives or parsley.
1. Clean the clean leeks or onions. Halve lengthwise and cut into thin slices.
MAKING
2. In a pan heat butter. Add leeks or onions and cook until light colour.
3. Add potatoes, salt, and chicken broth.
4. Cook mixture over simmering heat for 35 minutes.
5. Transfer to a blender or food mill and puree.
6. Reheat.
7. Add milk and stir in 1 cup cream.
8. Cook and stir until combined without boiling.
9. Season with Tabasco sauce.
10. Refrigerate the mixture.
11. Beat 1/2 cup cream until stiff.
12. Fold it into soup.
13. Adjust seasonings.
SERVING
14. Serve garnished with chopped chives or parsley.
Chef
