Recipe for cooking potato bisque

Soups for Salads :: Chowders and Bisques

Potato Bisque

1/4 C. butter
1 lrg. onion, chopped
1 C. chopped celery and leaves
4 C. 1/2-in. cubed potatoes
1/4 C. chopped finely parsley
1/2 tsp. salt
1/4 tsp. pepper
1 qt. regular strength chicken broth or
    4 bouillon cubes plus 1 qt. water
1 qt. milk
3 Tbsp. cornstarch
1/4 C. water

In an 8- to 10-qt. kettle, melt butter over med. heat. Add onion and celery and saut. Add potatoes, parsley, salt, pepper and broth. Cover and cook until potatoes are tender.

Stir in the milk and cook until soup is thoroughly hot (but not boiling). Blend the cornstarch and water until smooth. Add to soup and continue cooking until soup boils and thickens - about 5 min.

To serve, float a generous pat of butter on top of soup and sprinkle with chopped parsley.

Servings 6 to 8.