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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here in Memphis, we have a wonderful 'restaurant/bar/burger joint/hole in the wall' called Huey's. Along with their locally famous 'Huey Burger' (big enough to feed a small country, their Potato Soup is absolutely to die for! Read more !! After much begging and pleading I finally managed to get my hands on a copy of their recipe. We tried it last week and it's the real thing! Ingredients:
1 small onion, minced |
1/2 stalk celery |
1 stick butter (not margarine!) |
2 cups chicken stock (vegetarians may use water) |
3 medium potatoes, peeled and diced |
2 cups half and half |
crumbled bacon, for garnish |
shredded cheddar cheese, for garnish |
chopped green onions, (optional) for garnish |
Directions:
1. Saute onion and celery in butter until tender. Add chicken stock and potatoes and boil until potatoes are tender. Pour contents of pot into a blender, (I'm convinced the use of the blender is the real secret to this wonderful soup) and puree until mixture is completely smooth, with no lumps. Add half and half until soup is of a thick, creamy consistency. Return to pot, heat, but do not boil, garnish, and serve immediately.
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