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POTATO SOUP 1/4 c. butter or margarine 1 medium onion, chopped 1/4 c. all-purpose flour 3 c. milk 1 can Butterfield diced potatoes, drained (15 oz.) 1 bay leaf salt and pepper to taste grated Cheddar cheese Melt butter in medium saucepan over medium-high heat. Add onion and saute 5 minutes until tender. Whisk flour into onion and cook 1 minute. Gradually add milk, stirring con- stantly. Reduce heat to medium. Cover and cook 5 minutes until mixture is thickened, stirring occasionally. Add pota- toes, bay leaf, salt and pepper. Stir and reduce heat to low. Cover and simmer 15 to 20 minutes until potatoes are heated through; do not boil or milk may curdle. Remove bay leaf before serving. Ladle soup into bowls and garnish with cheese. This recipe makes a thick, hearty soup. If you prefer a thinner soup, add an additional cup of milk. For an untraditional, but colorful potato soup, add sliced carrots and/or peas or garnish with lemon slices. 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. |