Soup, Chili, Stew and Dumpling Recipes
Potato Bisque
Yield: 6 to 8 servings
Ingredients
- 1/4 cup butter
- 1 large onion, chopped
- 1 cup chopped celery and leaves
- 4 cups cubed potatoes (1/2 inch)
- 1/4 cup finely chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 quart regular strength chicken broth or 4 bouillon cubes + 1 quart water
- 1 quart milk
- 3 tablespoons cornstarch
- 1/4 cup water
Instructions
- In an 8 to 10 quart kettle, melt butter over medium heat. Add onion and celery and sauté. Add potatoes, parsley, salt, pepper and broth. Cover and cook until potatoes are tender.
- Stir in the milk and cook until soup is thoroughly hot (but not boiling).
- Blend the cornstarch and water until smooth. Add to soup and continue cooking until soup
boils and thickens, about 5 minutes.
- To serve, float a generous pat of butter on top of soup and sprinkle with chopped parsley.