Potato Soup (Satterly)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 3 | stalks |
celery
|
*
|
| 3 | large |
potatoes
diced |
|
| 4 | cups |
stock
|
|
| 1 |
bay leaves
|
*
|
|
| Salt | & |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 3 | stalks |
celery
|
*
|
| 3 | large |
potatoes
diced |
|
| 946 | ml |
stock
|
|
| 1 |
bay leaves
|
*
|
|
|
salt and black pepper
|
*
|
Directions
Heat oil in pot and sauté onion until translucent.
Add celery and sauté for a couple more minutes.
Add potatoes and sauté, covered for 5 minutes.
Add the rest of the ingredients and cook until potatoes are tender.
Remove bay leaf.
Let cool for a few minutes, then puree.
Reheat gently but do not let boil.
