Basic Cream Soup Base (Potato Soup base) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This is the beginning of many soups my family likes—including Broccoli/Cheese and Potato. This is called a medium white sauce.
˝ C butter and/or olive oil
˝ C flour (I use self-rising, but plain should work.)
2 qt. milk
˝ t salt (You may need more, but start small because of salt in the broth and flour.)
˝ t pepper
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Directions: |
Directions:In Dutch Oven or stock pot, warm oil or melt butter and add self-rising flour over medium/low heat. Don’t walk away. This will burn quickly.
Cook and stir until the flour absorbs all the oil. Then add broth and milk. You may want to increase the heat a little because of the cold milk. You will need to stir frequently until it warms. It will have lumps until it gets hot and you are able to stir them out. Once it begins to thicken, stir constantly and turn the heat back down. Add salt and pepper.
Additions:
Cooked broccoli
Shredded cheese – alone or in addition to the broccoli.
Shredded chicken to make cream of chicken soup.
Diced potatoes -- Cooked and cooled, canned, or frozen country style hashbrowns.
Bacon for potato soup
T = Tablespoon t = teaspoon |
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Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Shannon this one is for you!
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