Potato Soup
From rarariver 13 years ago
- 30 minutes...ish to make
- Serves 4
Make this delicious, creamy soup from start to finish in the same large saucepan, rather than using a separate frying pan to sauté the onion. I'm sure that's some sort of cooking faux pas, but as far as I'm concerned, the fewer dishes, the better. Read more Happy cooking! See less
Ingredients
- 1 bag frozen roasted garlic potatoes shopping list
- 2 cups heavy cream shopping list
- 3 cups water shopping list
- 1/2 stick butter (or 4 tbsp margarine) shopping list
- 1 small white onion OR 1/2 small red onion (reds are stronger) shopping list
- 2 tbsp cornstarch shopping list
- seasonings to taste (I usually use a few shakes of garlic-salt and pepper) shopping list
How to make it
- Finely chop the onion and sauté in butter.
- When onions have cooked through and start to turn transparent, add the cornstarch. Mix well.
- Add water and potatoes. Bring to a boil, and continue to boil uncovered on medium-high heat for about 10 minutes. You want the potatoes to be cooked through, not mushy. Stir constantly to avoid onions sticking to the bottom of the saucepan.
- Add cream. Simmer uncovered for 5-6 minutes. Stir constantly.
- Add garlic, salt, pepper to taste. Mix well.
- Optional: serve with shredded cheese, bacon, and chives.
People Who Like This Dish 2
- fishtrippin Estelline, SD
- clbacon Birmingham, AL
- rarariver Omaha, NE
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