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6 servings
Ingredients:
2 tablespoons butter1 onion, chopped2 cloves garlic, minced5 potatoes, peeled and cubed2 cups chicken stock1/4 teaspoon dried thyme1/2 teaspoon ground black pepper2 cups milk salt and pepper to taste2 tablespoons chopped fresh parsley
Instructions:
Melt the butter in a large saucepan over medium heat.Saute onion and garlic until tender.Add the potatoes, chicken stock, thyme, and pepper.Bring to a boil, then reduce heat to low.Cover, and simmer for 20 minutes, or until potatoes are tender.Transfer about half of the soup to a food processor or blender.Process until smooth, then return to the pot.Stir in milk, and continue cooking until heated through.Season with salt and pepper.Ladle into bowls, and garnish with chopped fresh parsley.
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