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Potato Soup RecipeRITA’S “CLONED” FAMOUS RESTAURANT STYLE POTATO SOUP RECIPEASK AND YOU SHALL RECEIVE!!! This is for the visitors who wanted me to clone a restaurant style potato soup recipe. No kidding, this is a great winter soup! The best part is, it’s easy. Now if you don’t want to peel potatoes, you can always get them ready to cook, already peeled and cut (or just cut and not peeled) in your convenience section of the grocery. What could be easier? If you want a smoother soup, try Yukon Gold potatoes. Russet or baking potatoes have more starch, giving this soup a naturally thick base. You can always add some dry, instant mashed potato flakes to thicken any cream soup for a boost of vitamin C, calcium and iron without any added fat 1-1/2 cups chopped onions Sauté in a bit of butter or olive oil until coated. Now put your potatoes in (and you can use cooked potatoes or leftover baked potatoes, in which case your soup will be done in record time). Add broth and bring to a boil. Boil, if using raw potatoes, until potatoes are tender, about 15-20 minutes. If using cooked potatoes, bring to a boil and lower to a simmer. Add milk and continue to simmer until flavors blend. You can now puree some of the potatoes with a hand blender or mash with a potato masher, or leave as is and starting adding potato flakes to thicken the mixture. Stir to blend and add seasonings to taste. Serve with choice of garnishes. Our Potato Soup Recipe serves 6-8.
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