Creamy Potato Bisque
gary nelson
AmericanOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 6 tablespoons butter or margarine
- 1 large onion, chopped
- 1 cup chopped celery, including some leaves
- 4 cups peeled, diced thin-skinned potatoes
- ¼ cup finely chopped parsley
- About ½ teaspoon salt
- About ¼ teaspoon pepper
- 4 cups chicken stock or reg. strength canned chicken broth
- 3 tablespoons cornstarch
- ¼ cup water
- 2 cups milk
Instructions
- 1
In a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat.
- 2
Add onion and celery and cook, stirring occasionally, until onion is very soft (about 15 minutes).
- 3
Add potatoes, ¼ cup parsley, salt, pepper, and stock. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender (about 30 minutes).
- 4
Stir in milk and heat, covered, until steaming. Do not boil.
- 5
Stir together cornstarch and water and add to soup.
- 6
Continue cooking and stirring until soup boils and thickens.
- 7
Season to taste with more salt and pepper, if desired.
- 8
Just before serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and sprinkle with parsley.
Tags
soupamerican