Monday, 26 December 2011

Creamy Potato Soup

·         6 potatoes, diced
·         1 tbsp dried basil
·         2 cups heavy cream
·         3 ½ tbsp butter
·         2 cups shredded gouda cheese
·         1 ½ tsp garlic-shallot puree
·         2 carrots, diced
·         2 stalks celery, diced
·         1 onion, diced
·         6 cups chicken broth
·         1 tsp corn flour
·         Salt to taste
·         Black pepper to taste
        Melt the butter in a skillet and add carrot, celery, onion, garlic-shallot puree and dried basil. Cook it stirring for about 3-4 minutes. Then add diced potatoes and cook for another 3-4 minutes. Now add the chicken broth and let it cook for 15 minutes. Take a small bowl and mix some water and corn flour in it. Add this corn flour and water in soup. Cook it whisking properly. Then add cream in it and cook it stirring for 1-2 minutes and then add cheese, salt and black pepper. Cook until the desired consistency is reached. Creamy Potato Soup is ready. Serve hot.