Cream Potato Soup
Smooth and creamy, this soup is finished with melted cheddar cheese and a sprinkling of fresh parsley for color. Serve with bread and a salad for a tasty meal.
5 cups chopped peeled potatoes
1 medium chopped peeled onion
2 teaspoons salt
3 cups half-and-half (light cream)
3 tablespoons butter
1 cup shredded cheddar cheese
3 tablespoons chopped fresh flat-leaf parsley
- Combine potatoes, onion and salt in a large pan and cover by half an inch of cold water. Cover and bring to a boil; reduce heat and simmer for 12 minutes, or until potatoes and onions are tender.
- Remove from heat and carefully purée with a blender or stick blender until smooth.
- Return to heat and add half-and-half (light cream) and butter. Heat over medium heat until hot but not boiling.
- Stir in cheese until melted. Garnish with parsley and serve warm.
Makes 6 servings.