Cook Book Recipe 65

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Potato Parmesan Soup
- Melt one stick butter in soup pot on high
- Chop (bite size) and add, in this order:
- 1 Red Onion
- 1 Bunch Celery
- 18 Cloves Garlic
- Add 1/3 c. flour, stir in to create a thick paste (this is called a roux)
- Add Veg Broth until about 2/3 full, stir to break up paste for a thick broth—stir until all flour chunks are broken up
- Chop about 8 red potatoes 2 large carrots and add to soup, add more veg broth if needed to cover all veggies
- Cook on high for about 1 hour until potatoes and carrots are tender
- Reduce heat and remove lid
- Season: 1 TB garlic salt seasoning
- 1 tsp black pepper
- 1 tsp salt
- 6 bay leaves
- ½ tsp oregano
- Using digital thermometer, check soup temp. Once temp is below 150*, stir in 1 c. parmesan cheese
- Top off with heavy cream