Cream of Potato Soup III The Best Recipes

Thursday, November 29, 2012

Cream of Potato Soup III

"This is the quickest cream of potato soup you'll ever make. Just thirty mins from peeling the potatoes to serving the soup. My family loves it."

Ingredients :

4 potatoes - peeled and cubed
1 1/2 cups fowl broth
1 tablespoon unsalted butter
1/eight teaspoon salt
floor black pepper to taste
1 tablespoon chopped onion
1/8 teaspoon dried dill weed
1 tablespoon all-cause flour
1 cup milk

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

In a large pot over high warmth, boil the potatoes within the broth for 15 minutes, or until potatoes are soft. Carefully separate the potatoes from the broth and switch to a blender or food processor.
Add 3/four cup of the broth to the potatoes and puree for five seconds or more depending on how smooth you want the soup to be. Add closing broth and set aside.
Melt the butter in a large saucepan over medium warmth. Add the salt, floor black pepper, onion and dill weed to the butter, stir and saute for two mins. Sprinkle with the flour and stir nicely.
Pour inside the milk and heat until the aggregate begins to thicken, about 1 to 2 minutes. Stir in the pureed potato combination. Allow to warmness through and serve.

Notes :

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