French Potato Soup
Blue Ribbon Recipe
This potato soup will really surprise you; it’s not just your run-of-the-mill recipe! To say my husband loved this soup would be an understatement. The morning after he tried it for the first time, his first comment of the day was, “That is one of the best soups I have ever eaten!”
Susan, you are my husband's soup hero.
[Read more about this recipe in Janet's Notebook!] The Test Kitchen
4 cdiced potatoes
1/2 cfinely chopped green onions
1/2 cchopped parslay
4 Tbspgood olive oil
1 qtchicken broth, low salt
2 cheavy cream
4 Tbspall purpose flour
·chipped chives for garnish-optional
How to Make French Potato Soup
- Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
- Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.