Hi Nancy! I have this soup on the stove simmering on
low as I type. Yum! It will be posted on the message board under Soups.
Like a Restaurant Potato Soup
3 potatoes
3 tablespoons butter
1 lg. chopped white onion
2 celery stalks
1 chopped carrots
3 tablespoons all-purpose flour
4 cups chicken stock
2 cups water ? ? milk
1/4 cup cornstarch
1 1/2 cups instant mashed potato buds
salt to taste
ground black pepper to taste
1 shake dried basil
1 shake dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
1/3 lb. bacon - cooked and crumbled
Brown bacon in Dutch oven; then pour off grease. Melt butter in a Dutch oven
over medium heat. Saut?onions until tender and golden brown. Stir in flour, and
cook 5 minutes to make a roux. Pour in chicken stock and water/milk combination.
Add chopped potatoes, chopped celery and carrots. Add cornstarch and mashed
potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil,
reduce heat, and simmer. Stir in half-and-half. Simmer for 15 to 20 minutes, or
until thick and vegetables are done. Spoon into bowls, and garnish with shredded
cheese and bacon.
Chris in NM
Ginny Lee-upstate NY
http://www.nancyskitchen.com
