Potato soup barden style

4 Servings

Ingredients

Quantity Ingredient
1 medium Carrot -- sliced thin
3 Stalks celery -- sliced
Thin
1 Leek -- sliced thin
1 medium Onion -- sliced thin
3 mediums Potatoes -- peeled& cubed
1½ quart Chicken broth
Salt and ground white
Pepper
½ cup Onion -- finely diced
1 tablespoon Butter
1 cup Cream
½ cup White bread crumbs
1 tablespoon Fresh chives, or more

Directions

Add first four veggies to pot with the broth. Add pepper and dash of nutmeg.Cook over low heat til potatoes are tender. Remove 1 cup of potatoes set aside. Puree rest of soup.In small saucepan saute diced onion in butter. Add to soup pot along with pureed soup, stir in cream and reserved potatoes. Season and heat thru. Top serving bowls with the croutons.

Evaporated milk can be used instead of cream.

Recipe By : German Crusine

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