Saturday, January 9, 2016

Warm and Tasty

While I live on the Gulf Coast and rarely have to deal with frigid weather, this soup still hits the spot on chilly days.

Potato Soup


3 medium potatoes, diced and peeled
2 cups water
1 medium onion
1/4 cup cold butter, cubed
1/4 cup all-purpose flour 
1 1/2 tsp salt
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon pepper
1 1/2 cups whole milk


Bring potatoes to a boil in water; reduce heat and simmer covered for 20 minutes.  While potatoes are simmering, saute onion in butter until translucent.  Stir in flour and spices until well blended.  Slowly add milk and bring to a boil.  Add potatoes, including cooking liquid.  Heat thoroughly and garnish with shredded cheese.


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