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Cream of Potato Soup
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| Ingredient |
Amount |
| Heavy Whipping Cream 36% |
32 oz |
| Northern Star or Farm Fresh Diced Potatoes |
24 oz |
| Butter |
8 oz |
| Flour |
7 oz |
| Onion, fine dice |
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| Chicken Stock |
2 1/2 qt (80 oz) |
| Salt and Pepper |
to taste |
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| Directions |
- In a heavy bottomed sauce pot, add the butter and onions and cook on medium heat until the onions soften and become translucent.
- Add in the potatoes and cook for 5 minutes.
- Slowly stir in the flour to make a roux and cook for 5 minutes on low heat.
- Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Slowly whisk in the heavy cream and simmer for an additional 10 minutes.
- Season to taste with salt and pepper.
- For a smoother soup, puree with an emersion blender to desired consistency.
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Applicable Segments:
Family/Casual Dining, Hotel/Fine Dining, Institutional, Healthcare, Buffet/Brunch Application
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