Friday, February 20, 2009

ULTIMATE POTATO SOUP

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.

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