Three way potato soup

Yield: 4 servings

Measure 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

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.

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