Potato Soup Recipies Recepies

Potato Soup

• 3 t. butter
• 3 C. sliced or chopped leeks (you can substitute onions)
• 3 T. flour
• 2 qts. water
• salt and pepper to taste
• 4 C. potato chopped
• 1/2 C. heavy cream
• 3 T. chopped parsley

Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter.
Creamy Potato Soup Recipe

• 3 medium potatoes cut into large pieces
• 1 (14.5 ounce) can chicken broth
• 2 medium green onions, sliced
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme leaves
• Cornstarch

Heat chicken broth and potatoes to boiling in a medium saucepan over high heat. Reduce heat and simmer 15 minutes or until potatoes are fork-tender. Remove from heat but don't drain. Break potatoes into smaller pieces using a fork or masher. Stir in milk, salt, pepper, thyme and onions. Heat over medium heat, stirring occasionally. Add cornstarch and continue heating to reach desired consistency.
Makes 4-6 Servings

Serving Size: 12 ounces

Nutrients per serving:
Calories: 132
Total fat: 3 grams
Saturated fat: 2 grams
Cholesterol: 10 mg
Sodium: 410 mg
Carbohydrate: 21 grams
Protein: 6 grams
Dietary fiber: 2 grams