Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Canlis Restaurant's Yukon Gold Potato Soup
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- #13067
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 tablespoons butter or margarine
1 large onion, thinly sliced
6 medium Yukon Gold potatoes, diced
6 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, finely chopped
1/2 cup creme fraiche
chopped fresh chives, if desired
directions
Melt butter in 4 quart Dutch oven over medium heat. Cook onion in butter about 20 minutes, stirring frequently, until onion is softened and golden.
Stir in potatoes. Stir in broth, salt, pepper and garlic. Heat to boiling; reduce heat. Cover and simmer about 15 min or until potatoes are very tender.
Place soup in small batches (about 2 cups at a time) in blender. Drape towel over lid of blender to prevent any soup from overflowing. Cover and blend until smooth.
Garnish each serving with a dollop of creme fraiche and a sprinkling of chives.
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nutrition data
273 calories, 19 grams fat, 18 grams carbohydrates, 8 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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