• Tommy Centola

Potato Soup

For some reason, I thought I had already shared this recipe with you. My niece was looking for a potato soup recipe. I knew she has my first book but thought it would be easier to fine it on my blog. Time to correct that.


Potatoes (6-8 depending on the size)

2 ounces Liquid Crab Boil

1/2 cup Onion, diced

7 cups Chicken Stock

2 cups Water

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/8 teaspoon dry Basil

1/8 teaspoon Sugar

1/2 pound Butter

3/4 cup Flour

1 1/2 Heavy Cream

Put the potatoes in a large pot and cover with enough water to reach 3 inches above the potatoes. Add crab boil. Boil the potatoes, peel and set aside. In a large soup pot, melt the butter over a medium- low heat. Add the onion and cook until softened. Add the flour and cook for 3 minutes, stirring constantly. Slowly add the chicken stock, water, salt, pepper, basil, and sugar. Bring to a boil, stirring often with a wire whisk. Gradually add the heavy cream until you have reached the desired consistency. Chop the potatoes into bite-sized cubes and add to the soup. Simmer for approximately 5 minutes to bring the potatoes to temperature. If you wish, you can garnish the soup with chopped bacon, chopped chives and shredded cheese.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!


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