Three way potato soup
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Three way potato soup
  Potato    Vegetables    Soups  
Last updated 6/12/2012 1:01:04 AM. Recipe ID 24359. Report a problem with this recipe.
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      Title: Three way potato soup
 Categories: Soups, Vegetables
      Yield: 4 servings
  1 1/4 lb Potatoes (four medium)
      1 tb Butter or margerine
      1 c  Chopped onion
  2 1/2 c  Boiling water
      2    Chicken bouillion cubes
      2 tb Chopped parlsley
           Salt & Pepper
  Peel potatoes and cut in  3/4 inch cubes.  in 2 to 3 qt saucepan, melt
  butter.  Add onion, saute 5 mins.  Add potato cuebs, water and
  bouillion. Cover, bring to boil, and boil just until potatoes are
  tender, about 15 mins.   Remove 1 cup of the potato cubes with a
  slotted spoon.  Set aside. Pure contents of saucepan in electric
  blender or food mill. return to saucepan.  mix in reserved potatoes
  and parsley. Season with salt & pepper, reheat.  Makes 4 servings or
  about 4 1/2 cups.
  Potato-Carrot-Dill soup:  prepare potatoe onion soup up to the point
  of removing the 1 cup of potatos.  Add entire contents of saucepan to
  the blender container, along with 1 1/2 cups frozen sliced carrots,
  thawed. Belnd until smooth.  Return to saucepan.  Add 1/2 to 1 tsp
  dillweed and 1/2 to 3/4 cup additional water to make soup of desired
  consistency. Heat through.
  Potato-Brocolli Cheese Soup
  Omit parsley in recipe above and stir in 1 1/2 cups broccoli florets,
  cooked crisp tender or 1 10 oz pkg frozen brocolli cuts, thawed and
  drained.  Over medium heat gradually add 1 1/2 C shredded cheddar,
  stirring until cheese is completely melted.

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Recipe ID 24359 (Apr 03, 2005)

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