Herbed Cream of Potato Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I think white sauce is the best for cream soup. One day I added complementary herbs to plain potato soup. Yum! Now we always have our potato soup herbed . Ingredients:
3/4 cup cubed peeled potatoes |
1 tablespoon cold water |
2 teaspoons beef bouillon granules |
1/4 cup boiling water |
1 tablespoon chopped onion |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups milk |
1-1/2 teaspoons dried parsley flakes |
1/8 to 1/4 teaspoon dried thyme |
1/8 teaspoon dried rosemary, crushed |
1/8 teaspoon garlic salt |
Directions:
1. Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside.
2. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through. Yield: 2 servings.
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