A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Potato Bisque
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- #46467
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup butter
1 large onion, chopped
1 cup chopped celery and leaves
4 cups cubed (1/2-inch) potatoes
1/4 cup finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 quart regular strength chicken broth
1 quart milk
3 tablespoons cornstarch
1/4 cup water
directions
In an 8- to 10-quart kettle, melt butter over medium heat. Add onion and celery and saute. Add potatoes, parsley, salt, pepper and broth. Cover and cook until potatoes are tender.
Stir in the milk and cook until soup is thoroughly hot (but not boiling). Blend the cornstarch and water until smooth. Add to soup and continue cooking until soup boils and thickens, about 5 minutes.
To serve, float a generous pat of butter on top of soup and sprinkle with chopped parsley.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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