| Potato Soup 1 medium onion, chopped 1/4 cup butter - divided use 3 cups water 1 tablespoon chicken base or bouillon granules 1 teaspoon kosher or coarse salt 1/4 teaspoon white pepper 6 medium russet potatoes, peeled and cut into 1/2-inch cubes 1/4 cup all-purpose flour 3 cups 2% milk 2 tablespoons chopped fresh flat-leaf parsley (or 1 tablespoon dried) Additional chopped parsley for garnish In a Dutch oven, melt 2 tablespoons butter over medium heat; add onion and cook until softened. Add water, chicken base, salt, pepper and potatoes; bring to a boil. Cover slightly and simmer for 15 minutes or until potatoes are tender. In a 2-cup glass measure, melt the remaining 2 tablespoons of butter in the microwave on HIGH, about 15 to 20 seconds. Stir in the flour until well mixed. Stir some of the milk into flour/butter mixture, then add to the soup, along with the remaining milk and bring to a boil. Continue cook until broth is slightly thickened and bubbly. Remove from heat and stir in parsley. To serve, ladle soup into bowls and sprinkle with additional parsley to garnish, if desired. Makes 6 servings. |
