A CLASSIC FAMILY FAVORITE
Potato Soup
1 cup of celery chopped
1 cup onion chopped
1 clove garlic
1.5 cup potato
1 can chicken broth (H20 is okay too, just less-flavor)
6 tablespoons butter
¼ cup flour
1 pt cream
green onion for garnish
1 cup grated cheese
Sauté the veggies in a sauce pan with 3 tablespoons butter (or olive oil!) When onions are translucent add your chopped potatoes, it works best if they are choped in 1/2 inch cubes. Cover with liquid, broth or water, until potatoes are just covered. Boil until potatoes are fork tender.
In a different sauce pan melt 3 tablespoons softened butter add flour to make a roux. Add the cream and Wisk it adding 2 tablespoons red wine vinegar. Bring to a boil until thick. Add in veggies with liquid and bring to a simmer.
Serve with Cheese and Green onion...and some yummy crusty bread! Or serve in a bread bowl!
LIGHTER OPTION?!?!
If you want to cut some of the fat, half the roux and cream portion. Then take 2 cups of your boiled veggies and put them in your blender and puree until nice and smooth. This will add thickness and creaminess without all the FAT!!
