Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Cream of Potato Soup

    Source of Recipe


    5 cups whole milk
    1 cup heavy cream
    chicken or vegetable soup base or bouillion cubes, to make 2 cups liquid
    3 to 4 large white potatoes
    1 to 2 big leeks, chopped fine
    1 stick butter
    1 cup muenster cheese, grated
    salt and pepper

    chopped chives or green onion, for garish
    crisp fried bacon, crumbled, for garish

    In a medium saucepan, heat the milk and cream, then stir in the
    stock base or bouillon until it dissolves. Peel potatoes and grate
    directly into the milk. Keep the temperature of the broth low, as
    it will boil over easily. Stir in the leek, whisking to incorporate
    and thicken.

    Once the mixture is nicely thickened, stir in the butter. Then,
    with the temperature still low, add the cheese, stirring until it
    melts. Season with salt




previous page | recipe circus home page | member pages
mimi's cyber kitchen |