Bton Rouge ::: Hearty Potato Soup




Source : Clone (Copy)

Ingredients
  • 2 cups of potatoes, diced
  • 1/2 cup of leek (white only)
  • 1/2 cup of flour
  • 1/2 to 1 cup of 35% cream
  • 1 tbsp of finely minced oignon
  • 2 tbsp of butter
  • 1 tsp of finely minced parsley
  • 6 cups of chicken broth
  • 1 pinch of trial
Instructions
  1. In a medium pot, saute the oignons until transparent, add the flour and mix well. Add 3 cups of chicken broth, mix well, and simmer gently.
  2. In another casserole, heat the other 3 cups of broth with the diced potatoes and leek to boiling. Simmer for 20 minutes.
  3. Mix together the 2 soups and add the cream and salt. Garnish with parsley.
Comment

Serves about 6 portions.