Instructions

1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
2. When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes
4. Stir in flour and cook for 1 minute
5. Add pureed potato mixture and stir till combined and smooth
6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes
7. Season with seasonings – Taste and adjust seasoning
8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Instructions

1. In saucepan, cook onion in melted butter until transparent
2. Blend in spices and broth – bring to a boil
3. Blend in pumpkin and half-and-half
4. Reduce heat & stir occasionally until soup is hot
5. Stir in brandy
6. Season to taste
7. Garnish with croutons

Instructions

1. Mix the water & chicken bouillon in a large pan
2. Reserve about a cup of the broth, bring this to a boil & add the diced potatoes
3. Meanwhile, add minced onions & oregano to the batch of broth, bring to a boil, then simmer 5 minutes
4. Add melted butter
5. Stir in flour slowly
6. Add salt and pepper
7. Add half-and-half
8. Cook until bubbly
9. Stir in the potatoes
10. Cook until done over low to medium heat, stirring occasionally
11. Garnish each bowl with the grated cheese, crisp cooked bacon, and chopped green onion

Variations

For a vegetarian version, use the Vegetable Boullion Soup Base, #10757