Three way potato soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Potatoes (four medium) |
| 1 | tablespoon | Butter or margerine |
| 1 | cup | Chopped onion |
| 2½ | cup | Boiling water |
| 2 | Chicken bouillion cubes | |
| 2 | tablespoons | Chopped parlsley |
| Salt & Pepper | ||
Directions
Peel potatoes and cut in ¾ inch cubes. in 2 to 3 qt saucepan, melt butter. Add onion, saute 5 mins. Add potato cuebs, water and bouillion. Cover, bring to boil, and boil just until potatoes are tender, about 15 mins. Remove 1 cup of the potato cubes with a slotted spoon. Set aside. Pure contents of saucepan in electric blender or food mill. return to saucepan. mix in reserved potatoes and parsley. Season with salt & pepper, reheat. Makes 4 servings or about 4½ cups.
Potato-Carrot-Dill soup: prepare potatoe onion soup up to the point of removing the 1 cup of potatos. Add entire contents of saucepan to the blender container, along with 1 ½ cups frozen sliced carrots, thawed. Belnd until smooth. Return to saucepan. Add ½ to 1 tsp dillweed and ½ to ¾ cup additional water to make soup of desired consistency. Heat through.
Potato-Brocolli Cheese Soup
Omit parsley in recipe above and stir in 1 ½ cups broccoli florets, cooked crisp tender or 1 10 oz pkg frozen brocolli cuts, thawed and drained. Over medium heat gradually add 1 ½ C shredded cheddar, stirring until cheese is completely melted.