ULTIMATE POTATO SOUP
6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5-oz.) cans chicken broth, divided
4 cups half-and-half cream
6 Tbsp. butter, melted
6 Tbsp. all-purpose flour
4 cubes chicken bouillon
1/2 tsp. ground black pepper
In a Large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour.
Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Yield: 12 servings.
No comments:
Post a Comment