Deborah Madison Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp butter/ olive oil2 med onions, diced or chopped3 small bay leaves3 lbs potatoes, roughly peeledsalt and cracked pepper
Heat the oil in heavy soup pot over med heat, add onions and bay leaves, and cook slowly. Meanwhile, quarter each potato lengthwise and thinly slice.
Add potatoes, raise heat and saute, stirring frequently, until onions begin to color and glaze builds on bottom of pot, about 10 minutes. Add 1 1/2 tsp salt and 1 c water. Scrape bottom of pan to loosen solids. Add 1-1 1/2 qts water and bring to boil. Lower heat and simmer, partially covered, until potatoes are soft, about 30 min. Remove bay leaves, taste for salt, season with pepper. Optionally: pass up to 1/2 of soup through food mill.
Serving Size: serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user MERDCN007.
Add potatoes, raise heat and saute, stirring frequently, until onions begin to color and glaze builds on bottom of pot, about 10 minutes. Add 1 1/2 tsp salt and 1 c water. Scrape bottom of pan to loosen solids. Add 1-1 1/2 qts water and bring to boil. Lower heat and simmer, partially covered, until potatoes are soft, about 30 min. Remove bay leaves, taste for salt, season with pepper. Optionally: pass up to 1/2 of soup through food mill.
Serving Size: serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user MERDCN007.
Nutritional Info Amount Per Serving
- Calories: 328.8
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 900.8 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 6.9 g
- Protein: 7.1 g
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