Monday, October 11, 2010

Cream of Potato Soup

Cream of Potato Soup
  • 8 medium sized potatoes, diced
  • 2 teaspoons salt
  • 3 cups milk or cream
  • 1/8 teaspoon nutmeg, optional
  • 2 medium sized onions, sliced
  • 2 tablespoon butter
  • 1 tablespoon chopped parsley

  • Put potatoes and onions into a saucepan with enough water to cover them. Add salt. 
  • Cover and cook until the potatoes are tender. Mash them in the liquid. 
  • Add remaining ingredients. 
  • Repeat, stirring constantly, but do not let boil. 
  • Garnish with parsley and serve immediately.

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