Cream of Potato Soup Recipe
Real Restaurant Soup Recipe
Featuring this Cream of Potato Soup is one of the ways I keep the restaurant guests (and my husband) happy.
It is so hugely popular it is called a favorite restaurant recipe.
Cream of Potato Soup Recipe
Favorite Restaurant Soup Recipe
Preparation Time: 40 minutes. Serves: 6.
Ingredients:
- 3 cups cooked potatoes
- 6 tablespoon butter
- 1 1/2 peeled and sliced or diced carrots
- 1 1/2 celery stalks, chopped
- 1/2 large onion, chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 6 tablespoon flour
- 2 cups canned chicken stock
- 6 tablespoon hot milk or cream, or to taste
- 3-6 drops Tabasco
- Garnishes: chopped green onions, diced cooked bacon, grated cheese or sour cream
Instructions:
- Cook potatoes
- Drain water and reserve the water
- Transfer potatoes to a mixing bowl
- In the same soup pot over medium low heat, melt the
butter, and add the carrot, celery, onion, thyme, salt, pepper and saute over
medium heat, stirring frequently for about 10 minutes
- Add the flour to the vegetable mixture and make
the roux; cook about 5 minutes
- Add the chicken stock and 1 cup of the reserved
potato cooking liquid, stirring until slightly thickened (Reserve the remaining
liquid for reheating the soup if any is left over)
- Gently add the potatoes and simmer for 10 minutes
- Remove from the heat, and add cream or milk to the
correct consistency (thick is good)
- Add Tabasco sauce a drop at a time, being careful
it doesn't get too spicy
- Taste and adjust seasonings
- Top with any of the listed garnishes
Try serving this Potato soup with the Warm Spinach
Salad and a wonderful bran muffin or Dinner Roll.
Thank you for your interest in this Potato Soup Recipe and
all the restaurant soup recipes. You can
cook with confidence and style!
ENJOY your soup and the other restaurant recipes on the website and the company of those you share them with! - Donna
“Good soup is one of the prime ingredients of good
living. For soup can do more to lift the
spirits and stimulate the appetite than any other one dish.”
Louis P. De Gouy