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Full Online Book HomeLearning KitchenSoups - Creamy Potato Soup
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Soups - Creamy Potato Soup Post by :KhalidAbdalla Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3359

Click below to download : Soups - Creamy Potato Soup (Format : PDF)

Soups - Creamy Potato Soup

4 Servings

1 tbsp. butter
1/4 cup chopped onions
1/4 cup chopped bacon
1 tsp. chopped garlic
2 tbsp. chopped leeks
3 large carrots, peeled and chopped into small cubes
1 lbs. potatoes, peeled and cut into small cubes
1 liter beef soup stock(made with bouillon cubes)
1 tsp. vinegar
2 tbsp. cream
1/2 cup grated cheese

In a large pot, saute the onions and bacon in butter. Add the chopped garlic, leeks, and carrots and cook for about 4-5 minutes.

Scoop out about half of the cooked vegetables from the pot and set aside. Add the potato cubes with the remaining vegetables and cook for about 2 minutes.

Add the beef soup stock and simmer for 10-15 minutes,

Transfer to a food processor and puree until thick. Transfer back into the pot and add vinegar and cream. Heat until simmering, then pour into soup bowl.

Garnish with the cooked cubed vegetables and top with grated cheese and fresh herbs if desired.

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2 bacon slices 4 cups chopped cremini mushrooms 1/2 cup chopped shallots 3 1/2 cups cubed Yukon Gold or baking potato 1 (14 1/2-ounce) can fat-free chicken broth, divided 2 cups 1% low-fat milk 2 tablespoons sherry 1/2 teaspoon salt 1/4 teaspoon pepper Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside. Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12