Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

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.

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.

Rate This Recipe

Scroll over the empty stars to rate.   5 ratings   Add a Recipe Comment