Potato-Onion Soup
Recipe Created by Ruth Paget
In
its fancier forms a chilled soup made from potatoes and leeks is called
vichyssoise. Leeks are hard to come by
in the United States and require a lot of trimming and rinsing to prepare them
for kitchen use.
This
humbler and warmer potato-onion soup fills you up and is easy to prepare.
You
will need an immersion blender to prepare this soup.
Serves
4
Ingredients:
-2
tablespoon olive oil
-2
large peeled and chopped onions
-1
teaspoon dry garlic
-3
large peeled and chopped Idaho potatoes
-1
(32-ounce) container chicken broth
-32
ounces water
-1
tablespoon Herbes de Provence seasoning
-1
pint cream
Steps:
1-Sauté
onions and garlic in olive oil for 5 minutes in a soup pot.
2-Add
potatoes, chicken broth, water, and Italian seasoning to the soup pot.
3-Bring
soup to a boil and let it boil for 30 minutes.
4-Remove
soup from heat and let cool. Insert the
immersion blender and purée the soup till smooth. Stir in the cream and mix.
5-Ladle
soup into individual bowls and reheat in the microwave.
Serve
with your favorite toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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