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Posted by: thepinetree on 10/22/2009 11:58 PM
Updated by: thepinetree on 10/23/2009 07:43 AM
Expires: 01/01/2014 12:00 AM
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"Creamy Potato Soup"~by Jenny Baxter of Jenny's Kitchen
Although this fall weather has been anything but “fallish,” I decided to get a head start on some warm winter soups. I know you must think I have gone mad as you wipe the sweat from your brow, but as we saw last week our weather can change in the blink of an eye and I want you to be ready. This delightful fill -bodied potato soup is even tastier if you harvest the potatoes from your garden or purchase some baby organic creamers.....
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Creamy Potato Soup
2 lbs. potatoes washed and cubed
Chicken stock to cover the potatoes (3-4 cups)
1 medium white onion chopped
4 toes garlic peeled.
Sea salt and cracked pepper to taste
Place all the ingredients into a medium size pan. Bring the potato mixture to a boil and reduce the heat and cook over a low flame until the potatoes are soft when pierced with a fork, about 15-20 minutes. Place the contents of the pan into the bowl of a food processor and puree until smooth. Pour the potato mixture back into the pan. Add:
1 cup heavy cream
1 ½ cups diced ham
1 Tablespoon diced parsley and chopped dill
Warm over a low flame until thoroughly heated
Serves 3-4
Serve with some hot bread and coleslaw. Boy are you in for a treat!
Well, it’s thyme to go.
Jenny Baxter
Jenny’s Kitchen
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