Featured Recipe: Cream of Potato Soup

  • 4 large baking potatoes, peeled and cubed
  • 1 small sweet onion, diced
  • 6 cups of chicken stock
  • ΒΌ cup vegetable oil
  • 3 tbsp butter
  • 8 oz heavy cream
  • Salt and pepper

 

In vegetable oil, cook potatoes and onions until golden brown. Add chicken stock and cook until potatoes are tender. There should be just enough stock left to cover potatoes.

Puree potatoes. Return to pot and add butter, heavy cream and salt and pepper to taste.

Comments are closed.