Turn a potato into potato soup in forty-five minutes:
1) Chop a small onion, a few stalks of celery, and one peeled potato.
2) Saute the onion and celery in a combination of butter and olive oil.
3) Add the cut-up potato to the skillet and cook a few minutes longer.
4) Cover with chicken stock or chicken broth. (I used the chicken drippings from my baked chicken and the broth formed by cooking chicken breasts in boiling water.)
5) Add salt and pepper. (I used white pepper.)
6) Bring to a boil and simmer open about 5 minutes.
7) Cover and simmer until the potatoes are tender.
8) Optional: Add chopped parsley.
9) Optional: Cool and pour into a blender; blend only a little.
10) Optional: Add a little cream, milk, or both. Stir and serve!
Yummy!
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Thanks for stopping by, Jennifer. Blessings to you…
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🙂
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Okay Carol Ann, I’m comin’ over there … put out another bowl.
blessings ~ maxi
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Any time feel welcome. Thanks for stopping by, Maxi. Blessings to you…
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Sounds good! Can I use vegetable broth?
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Vegetable broth would be a very good substitution in this recipe. Thanks for stopping by. Blessings to you, Patricia…
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I have the ingredients on my shopping list.
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Cool!
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