Thick Potato Soup Recipe
Ingredients
| Peppercorns | 8 | |
| Bay leaves | 2 | |
| Whole Cloves | 2 | |
| Onions | 3 , minced | |
| Butter | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Water | 6 Cup (16 tbs) | |
| Potatoes | 3 Pound, pared | |
| Milk | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Gruyere cheese | 1/2 pound, grated |
Directions
Tie peppercorns, bay leaves, and cloves in cheesecloth.
Cook onions in butter in deep kettle until onions are tender.
Add salt and bag of spices; add water and potatoes.
Bring to a boil.
Cover.
Boil for 10 minutes, or until potatoes are tender.
Combine milk and egg, add to potatoes with cheese, stirring constantly.
Simmer, stirring occasionally, until cheese is melted and mixture is heated.
Cook onions in butter in deep kettle until onions are tender.
Add salt and bag of spices; add water and potatoes.
Bring to a boil.
Cover.
Boil for 10 minutes, or until potatoes are tender.
Combine milk and egg, add to potatoes with cheese, stirring constantly.
Simmer, stirring occasionally, until cheese is melted and mixture is heated.
Chef
