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Recipe: Unbelievably Easy Potato Soup
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Reward yourself and your loved one with this simple and warm potato soup this weekend!
INGREDIENTS:
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 5 potatoes, peeled and cubed
- 4 cups of your favourite broth or you can try our anchovy broth recipe
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup low fat milk
- 1 teaspoon dried/fresh parsley
- 3 teaspoons chopped fresh cilantro (optional)
- salt, to taste
- pepper, to taste
INSTRUCTIONS:
1. Melt 2 teaspoon of butter. Sauté celery and onion until onion is translucent. Stir in garlic and fry for another 1 or 2 minutes.
2. Add cubed potatoes and toss to coat. Sauté for 8 minutes.
3. Add anchovy broth. Cover and simmer until potatoes are tender.
4. In a separate pan, melt butter over medium heat. Whisk in flour and stir constantly for 1 to 2 minutes.
5. Whisk in the milk, parsley and cilantro. Bring the mixture to a boil and cook, stirring constantly, until thickened.
6. Stir the mixture into the potato mixture.
7. Blend about half of the soup and return to the pan.
8. Season salt and pepper to taste.
Don’t forget to share your version on your social media and tag us on Facebook or Instagram. Have a great weekend!
Reward yourself and your loved one with this simple and warm potato soup this weekend!
INGREDIENTS:
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 5 potatoes, peeled and cubed
- 4 cups of your favourite broth or you can try our anchovy broth recipe
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup low fat milk
- 1 teaspoon dried/fresh parsley
- 3 teaspoons chopped fresh cilantro (optional)
- salt, to taste
- pepper, to taste
INSTRUCTIONS:
1. Melt 2 teaspoon of butter. Sauté celery and onion until onion is translucent. Stir in garlic and fry for another 1 or 2 minutes.
2. Add cubed potatoes and toss to coat. Sauté for 8 minutes.
3. Add anchovy broth. Cover and simmer until potatoes are tender.
4. In a separate pan, melt butter over medium heat. Whisk in flour and stir constantly for 1 to 2 minutes.
5. Whisk in the milk, parsley and cilantro. Bring the mixture to a boil and cook, stirring constantly, until thickened.
6. Stir the mixture into the potato mixture.
7. Blend about half of the soup and return to the pan.
8. Season salt and pepper to taste.
Don’t forget to share your version on your social media and tag us on Facebook or Instagram. Have a great weekend!
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