Cook with Eli and Mollie

Creamy Potato Bisque

Sunday, February 24, 2008

  • 6 Tbl butter
  • 1 large onion
  • 1 cup chopped celery (including some leaves)
  • 4 cups peeled, diced thin-skinned potatoes
  • ¼ cup finely chopped parsley
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 4 cups chicken stock or broth
  • 1 cup heavy whipping cream
  • 3 cups nonfat milk
  • 3 Tbl cornstarch
  • ¼ cup water
  • Finely chopped parsley

  1. In a 5- to 6-quart pan, melt 4 Tbl of the butter over medium heat. Add onion and celery, and cook, stirring occasionally, until onion is very soft (about 15 minutes). Add potatoes, the ¼ cup parsley, ½ tsp salt, ¼ tsp of the pepper, and stock.
  2. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender (about 30 minutes).
  3. Stir in heavy whipping cream and milk, and heat, covered, until steaming (do not boil).
  4. Stir together cornstarch and water, and add to soup. Continue cooking and stirring until soup boils and thickens. Season to taste with more salt and freshly ground pepper, if desired.
  5. Just before serving, pour soup into a tureen, float remaining 2 Tbl butter on top, and sprinkle with parsley.

Footnote: Serves 6 to 8.


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