Potato Soup
Bake 3 large potatoes in foil at 350 degrees for 1 1/2 hours. Cool , peel and cut in cubes. (I actually peeled and cubed the potatoes and cooked them in the microwave until they were really soft. Much faster.)
Sauté 1/2 cup finely chopped onion in 2 TBSP. of butter.
In a large pan melt 1/2 cube butter, add 1/3 cup of flour. Mix, let cook until bubbly. Slowly add 3 cups milk. Use wire whisk and cook until looks smooth. Add faired onions and potatoes. Add 3 cubes chicken bouillon. Add 2 cups heavy cream (I used half and half) and 8 ounces Velveeta cheese. Cook on low heat until cheese is melted. Salt and pepper to taste. Do not boil, let simmer on low heat.
Sauté 1/2 cup finely chopped onion in 2 TBSP. of butter.
In a large pan melt 1/2 cube butter, add 1/3 cup of flour. Mix, let cook until bubbly. Slowly add 3 cups milk. Use wire whisk and cook until looks smooth. Add faired onions and potatoes. Add 3 cubes chicken bouillon. Add 2 cups heavy cream (I used half and half) and 8 ounces Velveeta cheese. Cook on low heat until cheese is melted. Salt and pepper to taste. Do not boil, let simmer on low heat.
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