A Warm And Smooth Soup For Winter!
Difficulty: Easy
Ingredients
4 cups peeled and cubed potato (red potatoes are good)
1 cup onion, diced
3 cloves garlic, pressed
1 can navy beans, drained and rinsed
4 cups chicken stock
1 cup milk
1 cup half & half
2 tbsp butter
salt
pepper
olive oil
Directions
In a large stock pot on medium-low heat; add butter, onions and garlic. Cook until translucent (do not brown). Add potatoes and chicken stock to the pot and cook with lid on until potatoes are very soft and cooked through. Place canned navy beans, milk, half & half, salt and pepper to taste. Simmer for about 20 minutes and using an immersion blender, blend all ingredients to a smooth puree. If the soup is too thick, add more liquid (chicken broth or milk). Place in soup bowls and drizzle with olive oil.
Serves 6
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