Potato Soup 'Light and Right Recipe' - Friday Night Bites
Recipe type: Main
Cuisine: American
  • 2 tubs chicken Knorr Homestyle Stock (concentrated)
  • 7 cups water
  • 1 medium sweet onion (like a Vidalia), diced
  • 4 lbs. russet potatoes (peeled & cubed)
  • salt & pepper to taste
  • cayenne pepper (optional)
  1. Pour water into a stockpot and bring to a boil. Add 2 tubs of concentrated stock to boiling water and stir until dissolved, then cover and turn down to a simmer. Add cubed potatoes and onion and cook 20-25 minutes or until potatoes are cooked through. Remove pot from heat and using an immersion (stick) blender, puree just until smooth. (If you don’t have a handheld stick blender, you can use a blender, you’ll just need to cool the mixture before blending to avoid a soup explosion: hot liquid + blender = explosion.) Season with salt, pepper, and cayenne pepper to taste. Return soup to a low simmer for 15-20 minutes and serve.
  2. Toppings for the soup
Offer cayenne pepper on the side for those who wanted a little more heat, and toppings – bacon, cheese, sour cream, and chives, and warm crusty bread.
Recipe by The Party Bluprints Blog ® at http://www.partybluprintsblog.com/the-menu/friday-night-bites/potato-soup-light-recipe-friday-night-bites/