A few years ago when Dick and I took a trip to Ireland we were struck by the fact that almost every restaurant served some version of potato soup. In fact, there we didn't know that potatoes could be offered so many ways. At one little place we ordered fish, and it came with potato soup, mashed potatoes and chips (french fries). Anyway, he started calling the soup "pipeline" soup, because it almost seemed as if each and every restaurant had a pipeline to the potato soup factory. Here's my husband's recipe for pipeline soup. We had it last night with Reuben sandwiches.
Dick's Pipeline Soup
1 carrot, peeled and chopped
3 turnips, peeled and chopped
2 potatoes, peeled and chopped
1 onion, diced
4 cups chicken stock
1 cup Half and Half
salt and pepper to taste
chopped scallions for garnish
Add the vegetables to the chicken stock, and cook over low heat for an hour. Puree the cooked veggies in a blender in small batches. Season to taste, then add the Half and Half. Heat through, garnish with chopped scallions. If you like your soup a little thicker, you can saute the onions in butter first, then add a little flour.
3 comments:
Looks so warm and good. Do you have a really good recipe for potato soup with leek somewhere in your delicious recipes?
Dick says to tell you he is sorry, no potato leek soup recipes here.
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