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Cream of Potato Soup
Nb persons: 8
1/4 c | butter or margarine |
1 c | onion, chopped |
1c | celery, diced |
1/4 c | celery leaves, chopped |
4 | potatoes, pared and cut into pieces |
3 c | vegetable or chicken broth, divided |
1 tsp | salt |
1/4 tsp | celery seed |
1 tblsp | Tabasco sauce |
2 c | water |
2 tblsp | parsley, chopped |
In large sauce pot, melt butter. Saute onion, celery, celery seed, salt, tabasco and celery leaves,
until soft. Add potatoes and 2 c. chicken broth; bring to a boil. Cover, reduce heat and simmer 25-30
minutes until tender. Puree potatoes with cooking liquid in blender.
Return to saucepot. Add remaining 1 c. chicken broth, milk and water;
mix well. Heat, stirring occasionally. Just before serving, garnish
with parsely.
Makes 8-10 servings.
P.S. You can freeze whatever portion that you don't use immediately
(this makes a lot for just one person!)
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