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Add a photoI thought I would try creating my own recipe...it turned out AWESOME! Honestly this is the best potato soup I have ever made, I actually believe I could sell this stuff NO BULL! I added a 1/4 tsp of cayenne pepper DELICIOUS! It added just a hint of heat which in my opinion put this over the top! Hope you give it a try.
Ingredientes
- 6 cups chicken broth
- 6 cups of cubed potatoes
- 2 leeks chopped white and light green parts only
- 2 celery stalks
- 1 stick of butter
- 1/3 cup flour
- 1/4 tsp Cayenne Pepper
- 1/2 tsp. ground pepper
- 2 cups of heavy whipping cream
Direcciones
- Cook diced potatoes in chicken broth until just tender. Turn heat down. In a separate pan melt butter and saute leeks and celery until soft. About 10 minutes. Add flour and cook for 2 minutes. Heat potatoes to a boil again and add roux mixture stirring constantly. Soup will thicken at this point. Turn down heat and add heavy whipping cream, pepper and cayenne pepper.
- Simmer until ready to serve.
- Top with crumbled bacon, shredded cheese and green onion if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 201 | 66% |
| Total Fat 22.89g | 29% |
| Saturated Fat 14.26g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 386mg | 16% |
| Potassium 556mg | 16% |
| Total Carbs 20.74g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.91g | 1% |
| Protein 4.84g | 8% |
Evaluaciones
26 de Enero de 2011
Amazing potato soup! The leeks made me a little nervous since I had never cooked with them before and didn't know how to handle them. They were excellent in the soup and so was the chicken stock. This was a great left over the next day as well. Will replace the old recipe with this one!Yo he cocinado/probado esta receta-
29 de Octubre de 2014
I've been sick for a week and craving potato soup--this recipe was just what the doctor ordered! I made it with what I had on hand, so had to make several substitutions: I used 1 bunch of green onions instead of the leek (I added the white and light green parts to the celery about 5 minutes in, and stirred the tops in when I added the roux mixture to the potatoes). I didn't have heavy cream, so I used a can of evaporated milk. Finally, since I used unsalted broth, I added about 1/2 tsp salt. It turned out delicious, and my husband was very impressed!Yo he cocinado/probado esta receta
