Recipe Potato Soup Epicurious

Cook until leeks are tender stirring often about 10 minutes.

Recipe potato soup epicurious. Sprinkle flour over and stir 2 minutes. Add celery carrot onion and thyme and sauté until vegetables begin to soften about 5 minutes. 1 tablespoon dried parsley flakes.

6 bacon strips diced. 1 2 cup chopped onion. Stir to coat with butter.

Melt butter in heavy large saucepan over medium heat. Do not let mixture boil. Place ingredients in electric blender in order indicated.

Cover and cook on high for 2 hours or until the potatoes are just tender. Preparation place the potatoes and 1 cup of the stock in the slow cooker. Transfer two thirds of the potatoes to a food.

Pour into saucepan or double boiler and heat thoroughly over moderate heat. Heat oil in heavy large saucepan over medium heat. To the large potato pan add milk water bullion salt and pepper.

1 small carrot grated. Put the potatoes onion and garlic in a soup pot and cover with water. Cover container and turn on blender.