Potato Soup Recipe by Ruth Paget
Serves 4
Ingredients:
For Mirepoix:
-5 baby carrots, minced
-3 celery sticks, minced
-1 large onion, minced
-2 russet potatoes, cubed
-32 ounces chicken stock
-4 cups water
-2 tablespoons dry basil
Steps:
1-Sauté carrots, celery, and onion in a pot for 5 minutes.
2-Add potatoes, chicken stock, water, and dry basil to the mirepoix.
3-Bring soup to a boil and let boil for 30 minutes.
4-Remove pot from heat. Purée soup with an immersion blender.
Taste soup before adding salt. Celery has some natural salt.
Source: Ruth Paget – California
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
