Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Creamy Potato Soup
Famous Authors (View All Authors)
Soups - Creamy Potato Soup Post by :KhalidAbdalla Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3323

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.



If you like this book please share to your friends :
NEXT BOOKS

Soups - Potato -  Crockpot Potato Soup Soups - Potato - Crockpot Potato Soup

Soups - Potato -  Crockpot Potato Soup
6-8 potatoes sliced 1/2 medium onion cut up 2 (10 3/4 oz.) cans cream of mushroom soup 3-4 shakes of Worcestershire sauce 1 teaspoon garlic powder salt and pepper to taste 3-4 slices of American cheese broken in pieces any amount of leftover ham Put potatoes and onions in heated crockpot. Cover with water. Stir in mushroom soup, Worcestershire sauce, garlic powder, salt and pepper. Stir in ham pieces and cook for 6-7 hours on low. 1 hour before serving, add cheese and cook on high for the last hour.
PREVIOUS BOOKS

Soups - Potato -  Creamy Potato-mushroom Soup Soups - Potato - Creamy Potato-mushroom Soup

Soups - Potato -  Creamy Potato-mushroom Soup
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT