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1. Add cubed potatoes, chopped onion, and water to cover. Bring to a boil over medium-high heat.
2. Reduce heat to low. Simmer 20 minutes.
3. Strain stock into bowl. Reserve 3 cups of liquid.
4. Add potatoes to reserved liquid.
5. Add potatoes and liquid to blender in small batches. Puree until smooth.
6. Add butter to small skillet. Heat over medium heat.
7. Stir in butter and flour. Stirring constantly, simmer 3 minutes.
8. Gradually stir in milk, until well blended.
9. Transfer potato mixture from blender to stockpot.
10. Stir milk mixture into potato mixture.
11. Reduce heat to low.
12. Simmer 5 minutes.
13. Season with salt and pepper
14. Garnish individual soup servings with chopped parsley.
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