| MAY 1, 2024 -- From Better Homes & Gardens
Ingredients:
5 Medium Potatoes, peeled and cubed (about 1-2/3 pounds)
1/2 Cup chopped onion
1-1/2 Cups chicken OR veg. broth
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon snipped fresh dill
1/4 teaspoon salt
Dash ground black pepper
1 cup milk or half and half
Directions:
Step 1-
In a large saucepan cook potatoes and onion, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables to give the soup texture. (Tip: The potatoes are done when a fork or the tip of a sharp knife can be easily inserted and removed).
Step 2-
In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process for about 1 minute or until smooth. Set aside. (You can skip this step and use an immersion blender to puree the soup in Step 4).
Step 3-
In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Whisk in the milk until smooth. Cook and stir over medium-high heat until the base is slightly thickened and bubbly. Continue cooking and stirring for another minute to develop a rich, creamy flavor. (Tip: If needed, substitute the milk or half-and-half for lactose-free milk).
Step 4-
Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. (This is where you can puree the soup in the pan with an immersion blender before adding the reserved chunks of potato.) Cook and stir until heated through. If a thinner soup is desired, stir in a little more milk or half-and-half. If desired, season to taste with additional salt and pepper. Makes about 4-1/2 cups (4 side-dish servings).
Tip: To make potato soup without peeling or cubing the potatoes; skip Step 1 above and go with baking the potatoes instead of boiling them. If using baked potatoes, sauté the onion in melted butter in Step 3, then continue making the creamy base as directed.
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