In large saucepan over medium heat, sauté onions, carrots and celery in butter until tender, stirring occasionally until softened. Add flour and seasonings to form a blonde roux (1 minute), stirring frequently. Add broth, milk and potatoes; heat to a boil. Reduce heat to low; cover and simmer for about 20 minutes or until potatoes are tender, stirring often. Remove from heat, ladle into bowls and top with cheese, bacon and chives.
October 16, 2020 at 06:05AM
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Chef Jill’s Baked Potato Soup - WBTV
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Potato
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