my receipt*:
3 ribs of celery, chopped
1 medium sweet onion, chopped
1 large carrot, finely chopped- I grated
1 garlic clove, finely chopped
Sweat these veggies in a hot stock pot for 5 minutes, just to tender.
Add 2 quarts of Chicken stock with pieces and bring to a boil.
My stock was frozen, so that's the rectangle you see in the pot.
Cube 4 or 5 large baked potatoes and add to hot pot. Lower heat and simmer for 10 minutes. Before serving, stir in 1 cup of milk and 1 cup (or so) of heavy cream (or sour cream or milk) & a half stick of butter. Do not bring back to boil, only simmer. Spoon into bowls and sprinkle with grated cheese & chopped green onions.
I served with fresh green beans-- YUM
*receipt is an old-fashioned term used for recipe - I use it in remembrance of Grandma Ruth & Great Grandma Bevelheimer.
Your potato soup looks gorgeous, its winter here at the moment and we are eating lots of soup, so we will have to try this.
ReplyDeletethanks,too many left over potatoes, and chilly nights here!
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