I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 18, 2011

Potato Soup

Saute until onions are clear:

half stick butter
onion, chopped
carrots, chopped
celery, diced

Throw in:

potatoes, peeled and chopped

Cover with water and cook 20 minutes or so until potatoes are tender.  Add salt and pepper.

Use a stick blender to mush up the soup about 2/3 of the way.

Add some half and half, heavy cream, or milk, whatever you have.

Add shredded cheddar cheese.

Serve with fresh, chopped cilantro and hot sauce.

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