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Boulevard Inn Cream of Potato Soup
6 cups chicken broth
1 small onion, diced
3 large baking potatoes, diced
1 bay leaf
2 teaspoons dried dillweed
1 to 2 tablespoons chicken base
1/2 cup (1 stick) butter
1/3 cup flour
1 cup diced cucumber
1 cup chopped fresh spinach
1/2 cup sour cream
Salt and pepper to taste
Boil chicken broth with onion, potato, bay leaf, dill and chicken base until potatoes are soft.
In a small saucepan, melt butter. Whisk in flour and cook over low heat until mixture is smooth, whisking constantly, about 2 minutes.
Remove broth from heat and strain, retaining both liquid and solids. Return stock to soup pot and add roux to thicken. When thickened, strain again; remove any lumps. Remove bay leaf from solids and return vegetables to soup pot. (Alternatively, gradually add some of hot stock from soup to roux in saucepan, blending well with each addition until smooth. Whisk into soup in pot and proceed.)
Add cucumber, spinach and sour cream. Add salt and pepper to taste.
Makes 10 to 12 servings.
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