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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potato Soup Recipe

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This recipe for Potato Soup is from Recipes for the Powell Family , 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:  
Russet Potatoes - peeled and chopped
Chicken Broth
2 pints Cream or Half and Half
One large yellow onion - Chopped
crushed garlic 1 Tablespoon or more to taste
1 stick of butter
4 bay leaves

Directions:
Directions:
Peel Potatoes to fill heavy stock pot 1/2, add yellow onion, garlic and bay leaves then add chicken broth to cover potatoes.

Bring to a light boil and cover. cook until potatoes start to get tender 10 - 15 minutes. add one stick of butter. Mash or blend mixture until smooth. Add the cream and remaining broth keeping heat low. Salt and Pepper to taste.

Top with bacon, cheese, sour cream, chives. Anything that would go on a baked potato.
Personal Notes:
Personal Notes:
This is a tasty soup that Greg would make for Fall and Winter days.

 

 

 

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