Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Unsalted butter 1/4 ts Celery seed
1 Medium onion, finely chopped Kosher salt
3 Baking potatoes * Freshly ground black pepper
6 c Chicken broth Buttermilk or extra broth #

* (about 10 ounces each), peeled and cut into 1/4-inch slices # if
desired
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==== ÿ Melt the butter in a large saucepan over medium heat. Stir in
onion and cook, stirring occasionally, until onion is translucent,
about 5 minutes. Add potato slices and broth; bring to a boil over
high heat. Reduce heat and simmer, stirring occasionally, about 15
minutes until potatoes are almost cooked through. Add celery seed
and cook for 5 minutes more, stirring frequently to break up the
potato slices. Whisk gently with a baloon whisk until soup becomes
smoother, but small pieces of potato should remain. Season with salt
and pepper. If not serving immediately, you might want to add a
little buttermilk or extra chicken broth because soup will get
thicker as it stands. ÿ Makes six 1-cup servings. ÿ
Nutrition information:
Calories: 137 Protein: 6.8 grams Fat: 3.5 grams
Cholesterol: 6.2 mg Fiber: 1.7 grams Sodium: 783 mg ÿ
[ MODERN MATURITY; April/May 1990 ]

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