by Eloise Davison
1 cup diced hot cooked potatoes
2 cups milk (I use rice milk)
1 tablespoon chopped onion
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon pepper
2 sprigs parsley
1 teaspoon butter
Chopped chives
Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream
*Note: can also add in an extra cup of potatoes after pureeing. Can saute add'l onions in butter and add post-puree. Can add celery.
Read More http://www.epicurious.com/recipes/food/views/Cream-of-Potato-Soup-20105#ixzz13xhzwMYB
2 cups milk (I use rice milk)
1 tablespoon chopped onion
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon pepper
2 sprigs parsley
1 teaspoon butter
Chopped chives
Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream
*Note: can also add in an extra cup of potatoes after pureeing. Can saute add'l onions in butter and add post-puree. Can add celery.
Read More http://www.epicurious.com/recipes/food/views/Cream-of-Potato-Soup-20105#ixzz13xhzwMYB
I made this several times this winter using the potatoes we get from our CSA delivery. It's VERY quick and easy and has a great taste to it. Be careful that it doesn't come out too liquid-y.
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