|
Potato Varieties
Long Russet potatoes are oblong in shape with a dark brown skin on the outside
and white on the inside. They are large and can weight more than 18 ounces.
Russet potatoes are best when baked or mashed.
Round Red potatoes have a smooth, thin skin and are white inside with a firm
texture. Red Round potatoes are great for boiling, steaming, roasting, baking
and used in casseroles, soups, and salads.
Long White potatoes are oblong in shape, have a smooth, thin, off-white skin and
are white inside. They are good for boiling, steaming, roasting, baking and used
in casseroles, soups, and salads. These potatoes are large and on average weigh
half a pound.
|
|
Potato Soup
3 t. butter
3 C. sliced or chopped leeks (you can substitute onions)
3 T. flour
2 qts. water
salt and pepper to taste
4 C. potato chopped
1/2 C. heavy cream
3 T. chopped parsley
Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without
browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring
to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45
minutes. You can prepare ahead to this point if you like. Before serving bring
soup to a simmer and stir in cream, parsley and 3 T. more butter.
|
|
