Contributed By: fleur
Newspaper Clipping
This recipe tastes great just as is or you can add ingredients to change the flavor of the soup. Perfect on cold nights.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids can help make it
Kids can help make it
Make Ahead
Vegetarian
Crock Pot
Meal Type: Soups & Stews
Ingredients
1 tbsp Butter
1 cup Chopped onion or leek
1 1/4 pounds (about 4 medium-size) potatoes
2 1/2 cups Boinling water
2 tbsp Chopped parsley
Salt and pepper, to taste
Preparation
Peel potatoes and cut into 3/4 inch cubes; set aside.
Melt butter in 2 or 3 quart saucepan. Add onion; saute 5 minutes. Add potatoes and water. Cover, bring to a boil and cook until potatoes are just tender, about 15 minutes.
Remove 1 cup of potato cubes with a slotted spoon; set aside.
Pour contents of the saucepan into an electric blender container. Holding lid securely, blend until smooth: return to saucepan. Mix in reserved potatoes and parsley. Season with salt and pepper. Heat through.
Cook's Notes
Be very careful when putting hot foods in a blender. I use my potato masher instead and mash remaining potato well. This is what thickens the soup. Some of my favorite add-ins are 1 1/2 cups broccoli florets and 1 cup shredded cheddar cheese. The add-ins will change the nutritional values.
Nutrition Information