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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Two-Potato Soup Recipe

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This recipe for Two-Potato Soup is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can reduced sodium chicken broth
1 cup water
1/4 cup shopped onion
2 tsp canola oil
1 tbsp. all-purpose flour
1/4 cup 2% milk
2 tbsp. evaporated milk
3 tbsp cream cheese cubed
1 tbsp. minced fresh parsley
1.4 tsp salt
1/8 white pepper
1/3 cup shredded Swiss cheese
Directions:
Directions:
Put potatoes in large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until almost tender. Meanwhile in small skillet, saute onion in oil until tender; add to potatoes. Combine flour, milk and evap. milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover & simmer for 5 to 10 minutes until cream cheese is melted and potatoes are tender. Garnish with Swiss cheese.
Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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