Home Made Potato Soup:
Lots of potatoes – 8 – 10 red or russet will work – depends on if you like leftovers
One 8 oz can of chicken broth
One pint of whipping cream
Two sticks of butter
One or two yellow or white onions – to taste
While bringing well salted water to a boil, peel and cut the potatoes. Cut them into bite size pieces. After the water comes to a boil add the chopped potatoes – set the timer for twenty-two minutes. (Remember – we are not making mashed potatoes.)
In a separate sauce pan melt the butter and add chopped onions, simmering until the onions are soft. Add salt, pepper, and basil to the onion and butter mix. All to taste – but do not be stingy with the salt or the basil.
Now the tricky part – we need to make a rue. Mix a couple of tablespoons of flour with about a cup of milk – We have a closed container to shake it up like a martini. Stir the flour/milk mix into the butter and onions – stirring constantly to make a pasty rue.
Drain the potatoes, put the potatoes back in the pot and add the chicken broth and whipping cream. Stir lightly over moderate heat – then add the rue.
Test for thickness and add milk as necessary to achieve your preference.
Really good stuff on a cool fall day – and a nice compliment to a deli sandwich. We like a loaf of Italian bread to dip in the soup.