Cream of Potato Soup
From: Caroline, Quebec, Quebec, Canada
Comments: During the fall and winter seasons, chy not serve this delicious cream of potato soup along with a crusty bread and butter?
It can also be served topped with crisp bacon bits.
Servings: 4 to 6
  • 1 tablespoon [15 mL] olive oil
  • 2 medium onions, chopped
  • 5 potatoes, peeled then chopped
  • 6 cups [1.5 L] chicken broth
  • 1 1/2 cups [375 mL] whipping cream [35%]
  • Heat olive oil into a casserole; soften chopped onions until translucent.
  • Add chopped potatoes then pour in chicken broth.
  • Cover, bring to a boil and leave to simmer slowly for approximately 20 minutes, to soften potatoes.
  • Puree into a food processor until smooth.
  • Pour mixture back into casserole before stirring in cream.
  • Reheat without boiling, salt, pepper and serve.