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Cream of Potato Soup Recipe

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This recipe for Cream of Potato Soup, by , is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grant Whistler (hubby of Brenda Hixon)
Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 Potatoes diced..
water to barely cover..
2 cups cream or half and half..
3 onions chunked..
2 chicken bullion..
1/2 c. chopped parsley..
1/2-2/3 c roux* (see recipe below)

Directions:
Directions:
Place diced potatoes and onions in a 12 or 14 inch cast iron dutch oven. add enough water to barely cover. add 2 chicken bullion cubes, crushed so they will desolve quickly. simmer until potatoes and onions are done. add cream and bring back to simmer. add roux to thicken. stir in chopped parsley.

* Roux
1/2 c. butter
1/2 c. flour

Melt butter over medium heat. add flour and cook a few minutes. let flour mixture brown a little but do not burn..makes about half a cup..


Number Of Servings:
Number Of Servings:
no idea. depends on how hungry you are..
Preparation Time:
Preparation Time:
1 hour maybe
Personal Notes:
Personal Notes:
Cast iron is best for this...

 

 

 

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