Creamy Comfort Potato Soup
Back in the day, a pot of potato soup simmering on the stove meant cozy evenings and full hearts. This creamy classic is a simple reminder of how comforting the basics can be.
melted butter and flour. Stir this into the pot over medium heat until thickened. COMBINE EVERYTHING Stir in the cooked vegetables, the remaining chicken broth, bouillon cubes and black pepper. Heat through. OPTIONAL: Garnish with shredded cheddar, crumbled bacon or chopped chives for extra flavor.
INGREDIENTS 6 cups potatoes, diced 3 stalks celery, diced 1 cup onion, chopped 5 1/2 cups chicken broth 4 cups half-and-half cream (or whole milk for lighter version) 6 tbsp butter, melted 6 tbsp all-purpose flour 4 cubes chicken bouillon 1/2 tsp ground black pepper
INSTRUCTIONS COOK VEGETABLES
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of chicken broth. Cook until potatoes are tender, about 15 minutes. Drain, reserving the cooking liquid. MAKE THE BASE Return the reserved broth to the pot and add the half-and-half. THICKEN THE SOUP In a small bowl, whisk together
SAVOUR MANITOBA | FALL 25 57
Powered by FlippingBook