Recipe: potato soup

6 servings

Ingredients

Quantity Ingredient
4 mediums Russet potato
3 eaches Celery stalks
2 mediums Carrot
6 cups Vegetable Broth (home made)
1 medium Onion
3 tablespoons Butter
3 tablespoons All purpose flour
1 cup Cream, heavy whipping
1 tablespoon Tarragon
½ teaspoon Thyme, ground

Directions

Peel potatoes and dice into ½ inch cubes. Finely dice the celery stalks. Grate carrots or shred in food processor. Finely chop the onion. In a large skillet add a little olive oil and saute the onion for about 2 minutes. Add carrots and celery and continue for another 5 minutes or until the onions are soft and translucent. Add the broth, potatoes, tarragon and thyme. Salt and pepper to taste. Bring to a slow boil, cover and cook for about 20 minutes until the potatoes are done. In a separate pan make a roux using the butter and flour. Add some broth from the potatoes if necessary to smooth. When potatoes are done stir in the roux and one cup heavy cream. Continue to cook on lower heat (do not let it boil once cream is added) for about 5 minutes to warm and blend flavors. If you use fresh tarragon use two Tbs. Option: Add some minced garlic during saute period for added flavor. ---end

Submitted By HENRY REINTGES On 07-05-95

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