Quick Potato Onion Soup Recipe
Ingredients
| Finely chopped onions or sliced leeks - 1 cup | ||
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery | 3/4 Cup (16 tbs), sliced | |
| Butter margarine | 1/4 Cup (16 tbs) | |
| Milk | 3 Cup (16 tbs) | |
| Half-and-half - 2 cups | ||
| Hungry Jack Mashed - 1 cup | ||
| Potato | 10 Gram | |
| Salt | 3/4 Teaspoon | |
| Pepper - 1/2 to 3/4 teaspoon | ||
| Hot pepper sauce - 2 to 3 drops | ||
| Chopped fresh parsley, shredded cheese or croutons, if desired | ||
Directions
MAKING
1. Put a large saucepan over medium heat. Add margarine, cook onions, carrots and celery for 5 minutes until crisp-tender.
2. Stir in milk and half-and-half.
3. Bring to a boil.
4. Decrease heat and simmer for 10 minutes, stirring occasionally.
5. Add potato flakes, salt, pepper and hot pepper sauce.
6. Simmer for 5 minutes, stirring in between.
SERVING
7. Decorate with chopped parsley, shredded cheese or croutons.
8. Serve immediately.
1. Put a large saucepan over medium heat. Add margarine, cook onions, carrots and celery for 5 minutes until crisp-tender.
2. Stir in milk and half-and-half.
3. Bring to a boil.
4. Decrease heat and simmer for 10 minutes, stirring occasionally.
5. Add potato flakes, salt, pepper and hot pepper sauce.
6. Simmer for 5 minutes, stirring in between.
SERVING
7. Decorate with chopped parsley, shredded cheese or croutons.
8. Serve immediately.
Chef
