Friday, January 26, 2018

79. Potato Puree Soup


Ingredients:
2 lbs. potatoes peeled and cut into cubes
1 cup chopped leeks
1 chopped onion
8 slices cooked bacon, diced
1/4 cup butter (1/2 stick)
8 cups hot water with 3 TBS bouillon (as an alternate you can substitute broth-veggie/chicken/beef)
2 cups cream
½ tsp Salt
1 tsp oregano
2 cups croutons

Method
1.     Sweat onions in butter.

2.     Add bacon and leeks and cook for 4-5 minutes.

3.     Add the potatoes and hot stock; bring to boil.

4.     Add oregano and salt and boil for 30 minutes.

5.     Puree the hot mixture then re-boil.

6.     Turn off the heat, add the cream and adjust seasoning to taste.

7.     Serve with croutons as a topping.

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