Cream of Potato Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | oz | Butter |
| 2.00 | lb | Potatoes- Idaho sliced |
| 4.00 | oz | Onions |
| 0.10 | tsp | Thyme , ground |
| 1.00 | x | Bay leaves, whole |
| 1.50 | pt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb, prepared |
| 1.00 | qt | LeGout Cream Soup Base, prepared |
| White pepper, ground | ||
| Salt to taste |
Preparation
1) In a large pot, sweat onions in 2oz of butter. Add bay leaf, thyme potatoes and prepared chicken base, cook until potatoes are fork tender.
2) Puree until smooth and add prepared Legout Cream soup base, finish with the rest of the whole butter.
3. Adjust seasoning and consistency if desired.
Yield: 2 qts.
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