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Hearty, healthy and so good!
Warm up with homemade taste.
A small village pub on a rainy fall night in Scotland warmed us up with its inviting atmosphere and delicious soup, and became the inspiration for our Stonewall Kitchen Potato Leek Soup, a savory and comforting rendition of this classic soup.
Potato Cubes and Slices, Onions, Leeks, Celery, Scallions, Herbs.
You will need: 6 cups chicken broth, « tsp. salt (or to taste), freshly ground pepper, 1 cup cream.
In a 2 or 3 quart pot bring broth to a boil. Add soup mix, cover and simmer on low for twenty minutes. Stir in cream, season with salt and pepper and allow to stand five minutes before serving. To serve chilled, refrigerate overnight and garnish with sour cream.
For chunky potato soup add 1 large Idaho Baker peeled and diced and allow to simmer until tender. Blend in « cup crumbled cooked bacon and garnish with blue cheese.
I added lots of fresh corn from the cob and made a quick corn chowder. Possibilities are endless as a base soup.
Joanne, Allenstown, NH