Hearty Potato Soup

By learen

IC cookbook by Bev Laumann

Ingredients

• 2 large russet potatoes
• 4 c low sodium chicken broth
• 1 T sherry
• 2/3 c chopped green onion
• 3 med sized cloves garlic minced
• 1/2 c coarsely chopped celery
• 1/2 c finely grated carrot
• 3 T butter
• 1 bay leaf
• 1/2 t dried basil
• salt to taste
• 1 large white rose potato

Preparation

Step 1

Chop russet potatoes in 1 inch chunks. Add to broth with sherry and bring to a boil. Cover and simmer about 10 min until potatoes are soft. Meanwhile, saute onions, garlic, celery, and carrot in butter.
Remove potatoes from broth. With a little liquid, puree in a blender or food processor. Return to simmering broth. Add sauted veggies, bay leaf, basi, and salt to broth.
Chop white rose potatoes in chunks about half an in square. Stir potatoes in soup and simmer 15 min more. Remove bay leaf before serving.