which is straightforward, cheap, tasty, and now comes with outdated political humor absolutely free.
- 8 or 9 medium (two-inch diameter) potatoes
- 2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 teaspoon dried dill
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup half and half (you can substitute 1 cup of milk plus a tablespoon of butter)
- Blender or food processor
- Large sauce pan
In the meantime, make sure your other ingredients are ready to go. Mix together the flour, dill, salt, and pepper in a small bowl and set it aside. If you don't already have chicken broth, make it by adding two packets or cubes of chicken bouillon to two cups of water, but there is no need to boil it because it will cook in the soup. Measure out your cup of half and half and set it aside.
When the ten minutes are up, drain and rinse the potatoes, returning the sauce pan to the stove. Put the potatoes in a blender or food processor with 1 cup (half) of the chicken broth. Blend it until it is evenly smooth, stopping the blades and rearranging the potatoes with a spoon if you have to.
In the sauce pan, set the heat to medium, then add a little bit of oil and the pat of butter. When the butter has melted, stir in the flour-seasoning mixture and then, all at once, the half and half. Stir it constantly until it gets thick and bubbly, then start the timer for a minute and keep stirring until the timer goes off.
Stir in the blended potatoes and the remaining broth. Keep stirring for another minute or however long it takes to heat the soup through. You may add more half and half to change the consistency or more salt and pepper to taste. That's it—you're done.
Indexed by tags food and drink, recipe, soup, cream of potato.