Cook Book Recipe 65

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Source Image: ../images/cook-book/cook-book-recipe-65.JPG

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