Creamed Potato Soup
Number of Servings: 4
Prep Time:
Cooking Time:
A family favorite for more than 30 years. This geat anythime but especially on cold days. We tend to add an extra potato the thicken it up. We have also expeimentd with adding ham or bacon, and while they are tast, the plain version is our preference.
ingredients
- 4medium potatoes, peeled
- 1small onion, peeled
- 4green onions
- 1clove garlic, minced
- 3Tablespoons —butter
- 3Cups —chicken broth
- 3/4Cup —whipping cream
- 1Cup —milk
- 3/4Teaspoon —salt
- dash —white pepper
- dash —nutmeg
instructions
Cut potatoes into eighths; cut the onion into eighths. Coarsely chop the green onions. Add the garlic to the butter in a heavy 3-quart saucepan. Add onion to butter, and sauté for 1 minute. Add the potatoes, and pour in the broth.
Simmer for 20 minutes or until potatoes are tender.
Puree soup in a food processor or blender in batches that will suit the size of the appliance you are using.
Add cream, milk, salt, pepper, and nutmeg to the soup. Chill if served cold, and reheat to serving temperature if served hot.
Garnish servings of soup as desired.
