Potato Soup 1
Yield
2 servings
Prep info
20 min prep + 10 min saute + 20 min simmer
Prep time
20 minutes
Cook time
30 minutes
Time required
50 minutes
Oven preheat
N/A
Type
Soup
Status
Edited
Tags
Ingredients
- 60 g finely chopped onion (1/2 cup)
- 65 g diced carrot (1/2 cup)
- 65 g diced bell pepper (1/2 cup)
- 28 g butter (2T)
- 270 g diced potatoes (peeled, 1.5 cups)
- 15 g Flour (Plain) (1.5T)
- 1 chicken bouillon cube
- 600 mL water (2.5 cups)
- 1/4 t table salt (to taste)
- 1/2 t freshly ground white pepper
- 1 T finely chopped parsley (fresh)
- 1.5 T fresh lemon juice
- 1/4 t lemon zest
Method
1. Saute the onion, carrot, and bell pepper with butter for 2-3 minutes on medium heat in a medium sized pot.
2. Add the potatoes and continue to saute for about 4-5 more minutes.
3. Add the flour and stir one more minute. Now add the chicken cube, water, salt, and pepper. Cook about 20 minutes until the carrot is tender, on medium-low heat.
4. Add the parsley, lemon juice, and lemon zest. Discard the bay leaf. Immediately pour into individual bowls and serve.
Notes
SJ Note: We've had this a couple of times, it's really tasty. Definite keeper! We don't have cubanelle peppers here; I'm not sure what I've used in the past, but Cook's Thesaurus says you can use bell peppers.