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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Soup Recipe

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This recipe for Potato Soup is from Our Family Recipes, 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:  
3 lbs of all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. butter or margarine
1 1/2 Cups finely chopped onions
2 Tbsp. minced garlic
1 Can (14 1/2 ozs) Chicken Broth
3 cups 1% milk
1 Tsp salt
1/4 Tsp pepper

Toppings: Shredded Colby cheese, crumbled bacon, chopped scallions
Directions:
Directions:
Heat over to 400o

Bake potatoes 1 hour or until tender when pierced. Peel when cool enought to handle.

Melt butter in a 4-6 qt. pot over medium-low heat. Stir in onions and garlic, cover and cook for 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with Toppings.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 Minutes

 

 

 

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