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Colby's Loaded Potato Soup

2 C. chopped celery
2 C. chopped white onion
2 C. sliced carrots
3/4 t. white pepper
salt to taste
2 quarts (8 C.) chicken stock
4 C. diced potatoes, approximately
1 C. heavy whipping cream
1/2 C. flour
2 T. butter, melted

Combine celery, onion, carrots, pepper, salt and chicken stock in a large pot. Bring to a boil over medium-high heat. Reduce heat to low, keep covered, and simmer until carrots can be pierced with a fork (about 10 minutes). Add potatoes and cream; bring to a boil; cover and simmer on low heat.

Meanwhile, combine flour and butter in a large glass measuring cup. Ladle a few large spoonfuls of the simmering soup into the flour-and-butter mixture. Stir mixture with a fork or small whisk until there are no lumps. Stirring hard, pour mixture into simmering soup (this prevents lumps of flour from forming). Continue to simmer soup, but do not allow to boil again, until potatoes are cooked through and the flour taste cooks out (about 15 to 20 minutes).

Serves 10 to 12.

    
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