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POTATO SOUP PUREE 1/4 c. butter or margarine 1 c. chopped onion 1 c. diced celery 1/4 c. chopped celery leaves 4 Idaho potatoes, peeled and cut in pieces 3 c. chicken broth, divided 1 tsp. salt 1/4 tsp. celery seed 1/4 tsp. hot pepper sauce 2 c. milk 1 c. water 2 Tbsp. chopped parsley In large saucepan melt butter; saute onions, celery and celery leaves until soft. Add potatoes, 2 cups chicken broth, salt, celery seed and hot pepper sauce, bringing to a boil. Cover. Reduce heat, simmer 25 to 30 minutes until tender. Puree potatoes with cooking liquid in a food processor or blender. Return to saucepot. Add remaining 1 cup chicken broth, milk and water; mix well. Heat, stirring occasionally. Just before serving, garnish with parsley. Makes 8 to 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |