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Wednesday, June 4, 2008

Recipe: Creamy Potato Soup

Creamy Potato Soup

6 medium-sized white potatoes
6 tablespoons butter
6 tablespoons flour
7 cups milk (I use skim)
1 cup grated cheese
1 cup sour cream
Salt, pepper, and garlic powder to taste

Wash, peel, and cube the potatoes, and place them in a large crock pot. Season the potatoes with salt, pepper, and garlic to taste, then cover with water. Cook on high 4-6 hours, or until the potatoes are tender. Drain and set aside.

In a large pot, melt the butter over low heat. Add the flour, stirring constantly until a smooth paste forms. Gradually add the milk, stirring constantly to avoid lumps. Once the butter, flour, and milk are well-blended, increase the heat to
medium-high, and continue to stir until thickened. Reduce the heat to medium, add the potatoes (this is where I add broccoli), and continue to stir until the soup is well-blended and has a thick, creamy consistency.

Remove the soup from the heat, and add the grated cheese and sour cream, stirring until well-blended. You may have to return the pot to a low burner if the ingredients don't blend easily.

This soup is delicious topped with bacon bits, additional grated cheese, and diced green onions.

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