Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Potato Soup (Satterly)

2 tb Oil

1 md Onion, chopped

3 Celery stalks, diced

3 lg Potatoes, diced

4 c Stock

1 Bay leaf

Salt & pepper Heat oil in pot & saute onion till translucent. A celery & saute for a couple more minutes. Add potatoes & saute, covered for 5 minutes. Add the rest of the ingredients & cook till potatoes are tender. Remove bay leaf. Let cool for a few minutes, then puree. Reheat gently but do not let boil.

From: Mark Satterly in Intercook

Continue to:

• prev: Potato Skins with Cheese and Bacon
• Index
• next: Potato Tatin with Brie and Prosciutto

Related Recipes:

• Red Lentil Soup
• Wing-Ding
• Party Nibbles: Brie with Cranberry Chutney
• Vibrant Cold Vegetable Terrine
• Risotto with Cashew Nuts (Marguerite Patten)
• Salmon Nachos