Cream of potato soup Recipe
Cream of potato soup Notes
Very possibly the easiest soup recipe I've ever made especially if you have an immersion blender.
- 1 large onion, chopped
- 3 pounds red potatoes, diced
- 2 quarts water
- 1 quart heavy cream
- 1/4 cup Cedarburg/Ukranian Village seasoning
Serves / Yields
Yield: 3 quarts
In a 1 gallon soup pot, heat the oil, and saute the onions until translucent. Add the diced potatoes and water. Bring to a boil then reduce heat to a simmer until the potatoes are cooked fork tender. Add the cream and Cedarburg/Ukranian Village seasoning. Bring to a boil again, reduce heat, let simmer for about 5 minutes. With an immersion blender, blend until smooth (or use a regular blender in small batches).
For a lighter soup, milk, skim milk or even soy milk may be used ( to make it vegan), the potatoes are the natural thickener.