Potato soup barden style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Carrot -- sliced thin |
| 3 | Stalks celery -- sliced | |
| Thin | ||
| 1 | Leek -- sliced thin | |
| 1 | medium | Onion -- sliced thin |
| 3 | mediums | Potatoes -- peeled& cubed |
| 1½ | quart | Chicken broth |
| Salt and ground white | ||
| Pepper | ||
| ½ | cup | Onion -- finely diced |
| 1 | tablespoon | Butter |
| 1 | cup | Cream |
| ½ | cup | White bread crumbs |
| 1 | tablespoon | Fresh chives, or more |
Directions
Add first four veggies to pot with the broth. Add pepper and dash of nutmeg.Cook over low heat til potatoes are tender. Remove 1 cup of potatoes set aside. Puree rest of soup.In small saucepan saute diced onion in butter. Add to soup pot along with pureed soup, stir in cream and reserved potatoes. Season and heat thru. Top serving bowls with the croutons.
Evaporated milk can be used instead of cream.
Recipe By : German Crusine
File