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Brown Butter Potato Soup
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Description
Delicious soup worth the effort to prepare! Freezes well.
Ingredients
- 4 whole Russet Potatoes, Peeled
- 1 cup Light Cream
- ½ cups Low Sodium Vegetable Stock
- ½ sticks Sweet Cream Butter
- Salt And Black Pepper To Taste
- Green Onions (garnish)
Preparation
Place peeled potatoes in the microwave on a plate cover with paper towel and cook 8 minutes on high. Allow to cool. Cut potatoes in quarters and place in a food processor. Add cream, vegetable stock and pulse several times first before processing until pureed.
In a small sauce pan, brown the butter (do not burn the butter, please). Add to food processor and pulse again. Transfer ingredients into a soup pot on low heat. Cover and cook 15 minutes, stirring occasionally.
Season with salt and pepper to taste. Serve in bowls, garnished with green onions.
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 5.12.2016
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