Potato Soup
Soups/Salads
Ingredients
| Ingredient | Amount |
|---|---|
| 2 medium | Onion |
| 1/2 cup / 125 ml | Celery |
| 4 cups / 1000 ml | Chicken broth |
| 1 | Bay leaf |
| 4 cups / 1000 ml | Potatoes peeled and diced |
| 1 cup / 250 ml | Carrots |
| 2 cups / 500 ml | Blend cream 10% |
| to taste | Salt |
| 1/2 cup | Cheese, Marble or Feta |
| to taste | Pepper |
| 1 tbsp / 15 ml | Butter |
Directions
1) Wash, peel and dice potatoes and carrots. 2) Finely chop onions and celery. 3) Melt butter in a large saucepan than add onions and celery. Cook until tender. 4) Stir in the broth and add potatoes, carrots, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer for about 30 mimutes. Stir often 5) When vegetables are tender remove bay leaf and puree hot soup in blender. Return to sausepan. 6) Add blend cream and cheese of choice. Heat to serving temperature, do not boil or soup may curdle. 7) Garnish with celery curls or carrot slivers. You can also sprinkle with paprika for colour. Enjoy Serves 8This potato recipe is brought to you courtesy of Daphne Radford.
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