Potato Soup

Potatoes give soups like this one a nice hearty texture, but it’s the other ingredients that separates bland potato soup from the legendary ones.

Potato Soup

American, Side
   Serves 8
  • 2 tbsp. butter
  • 2 medium onions, chopped
  • 2 lb. potatoes, peeled and cubed
  • 6 cups milk
  • 1 cup light cream
  • 8 slices bacon, fried crisp
  • salt and pepper
  • Melt butter in a 4 quart saucepan. Add onions and cook gently, do not brown. Add the potatoes, season with salt and pepper to taste and then add milk. Cover and simmer for an hour or so until potatoes are tender. Put mixture in blender and puree. Add cream and return mixture to saucepan. Reheat until hot but do not boil. Ladle soup into bowls and top each with crumbled bacon. Serves 8
  • From the kitchen of Alice Hollingsworth, Lake Crystal MN

Facebook Twitter Pinterest Plusone Tumblr

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *