Cream of Potato Soup
Courtesy of Bob & Alice Bull
Ingredients
- 2 cups chopped celery (divided) (4 stalks)
- 2 cups chopped carrots (divided) (4 carrots)
- 2 cups chopped yellow onions keep seperate (1 large or 2 med)
- 3 cups diced Russet potatoes (3 med)
- 3 cups diced Red potatoes (6 med)
- 1/2 cup butter
- 1/2 cup flour
- 10 cups fat free chicken or vegetable stock
- 2 cups heavy cream
- salt & pepper to taste
Directions
- In a sauce pan, add 1 cup carrots, 1 cup celery, 3 cups Red potatoes, & 2 cups of stock.
- Bring to a boil, cook 4 minutes and then strain .
- Set the precooked veggies aside to be used later. Place the broth into your food processor to be used later.
- Place the butter & onions in an 8 qt. pot and saute until clear.
- Add the flour and boil for two minutes. Do not brown the flour.
- Add 1 cup of broth and let mixture absorb it before adding another 7 cups, one at a time.
- Add 1 cup carrots, 1 cup celery, & 3 cups Russet potatoes. Bring to a boil and then simmer for 30 minutes.
- After 30 minutes, strain out the vegetables, puree the veggies in a food processor with the broth that you saved from step 1..
- Add the puree back into the broth along with the precooked veggies and the heavy cream. Salt & Pepper to taste, shut off at this point, don't scorch the cream.
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