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Delicious Cream of Potato Soup
Restaurant Soup Recipe Requested By Customers
One of the ways I keep my restaurant customers (and my
husband) happy is to feature this soup at least several times
a month. It is a favorite restaurant recipe.
Restaurant Potato Soup Recipe
Preparation Time: 40 minutes. Serves: 6.
Cooking Conversion Table
Ingredients:
3 cups cooked potatoes
6 tablespoon butter
1 1/2 peeled and sliced carrots
1 1/2 celery stalks, chopped
1/2 large onion, chopped
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon white pepper
6 tablespoon flour
2 cups canned chicken stock
6 tablespoon hot milk or cream, or to taste
3-6 drops Tabasco
Garnishes: chopped green onions, diced cooked bacon, grated cheese, sour cream
Instructions:
Cook potatoes
Drain water and reserve water
Transfer potatoes to a mixing bowl
In the same soup pot over medium low heat, melt the butter, and add the carrot, celery, onion,
thyme, salt, pepper and sauté over medium heat, stirring frequently for about 10 minutes
Add the flour to the vegetable mixture and make the roux; cook about 5 minutes
Add the chicken stock and 1 cup of reserved potato cooking liquid, stirring until slightly
thickened (Reserve remaining liquid for reheating soup if any is left over)
Gently add the potatoes and simmer for 10 minutes
Remove from the heat, and add cream or milk to the correct consistency (thick is good)
Add Tabasco sauce a drop at a time, being careful it doesn't get too spicy
Taste and adjust seasonings
Top with any of the listed garnishes
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