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Boulevard Inn Cream of Potato Soup Recipe

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This recipe for Boulevard Inn Cream of Potato Soup, by , is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Wenthur
Added: Friday, February 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cup chicken broth
1 small onion , diced
3 large baking potatoes, diced
1 bay leaf
2 tsp. dried dillweed
1/2 cup butter
1/3 cup flour
1 cup diced cucumber
1 cup chopped fresh spinach
1/2 sour cream
salt and pepper to taste

Directions:
Directions:
Boil chicken broth with onion, potato, bay leaf, dill until potatoes are soft.

In a small saucepan, melt butter. Whisk in flour and cook over low heat until mixture is smooth, whisking constantly about 2 minutes.

Remove broth from heat and strain, tratining both liquid and solids. Return stock to soup pot and add roux to thicken. When thickened, strain again; remove any lumps. Remove bay leaf from solids and return vegetables to soup pot. (Alternatively, gradually add some of hot stock from soup to roux in saucepan, blending well with each addition until smooth. Whist into soup in pot and proceed. Add cucu;mber, spinach and sour cream. Add salt and pepper to taste

Number Of Servings:
Number Of Servings:
10 to 12

 

 

 

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