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Potato Bisque

Magical.Palate's picture
Ingredients
  Onion 1 Medium, chopped
  Chopped celery 1⁄2 Cup (8 tbs) (Including Some Tops)
  Butter/Margarine 2 Tablespoon
  Red potatoes/White thin-skinned potatoes 2 Medium, peeled and cut into 1/2 inch cubes (Thin Skinned)
  Chopped parsley 2 Tablespoon
  Canned chicken broth/1 2/3 cups homemade chicken broth 14 1⁄2 Ounce (Regular Strength, 1 Can)
  Milk 2 Cup (32 tbs)
  Cornstarch 1 1⁄2 Tablespoon, mixed with 3 tablespoons water
  Cornstarch 3 Tablespoon (For Mixing The Cornstarch)
  Butter/Margarine 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a 3-quart pan over medium heat, cook onion and celery in the 2 tablespoons butter until onion is soft, then add potatoes, the 2 tablespoons pars ley, and broth.
Bring to a boil; cover, reduce heat, and simmer until potatoes are tender when pierced (about 20 minutes).
Stir in milk and cook, covered, until soup is thoroughly hot, but not boiling.
Stir cornstarch mixture and add to soup.
Cook, stirring, until soup bubbles and thickens slightly (about 5 minutes).
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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