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Maguire’s Hill 16 Potato Soup
Category: Soups, Hot
Serves: 6
Rating:
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Ingredients:
2 T. unsalted butter 6 medium all-purpose potatoes, about 3-1/2 lbs. peeled and cut into 1/4” dice 2 medium onions, peeled and coarsely chopped 6 c. good chicken stock Salt and freshly ground white pepper to taste
Directions:
Melt the butter in a large skillet over medium heat. Stir in the potatoes and onions, cover and gently cook the vegetables, stirring occasionally about 12 minutes or until soft but now browned. Add the stock and season with salt and white pepper. Place about 1-1/2 cups of the cooked vegetables with a little of their liquid in a blender or food processor and process until smooth. Return to the pot. Serve in warmed bowls.