Recipe - Potato Soup Barden Style

1 md Carrot cut or sliced up thin
3 Stalks celery cut or sliced up
Thin
1 Leek cut or sliced up thin
1 md Onion cut or sliced up thin
3 md Potatoes peeled& cubed
1 One half qt Chicken broth
Salt and ground white
Pepper
One half cup Onion finely minced
1 tablespoon Butter
1 cup Cream
One half cup White bread crumbs
1 tablespoon Fresh chives, or more

Add first four veggies to pot with the broth. Add pepper and dash of
nutmeg.Cook over low heat til potatoes are tender. Remove 1 cup of potatoes
set aside. Puree rest of soup.In small saucepan saute minced onion in
butter. Add to soup pot along with pureed soup, stir in cream and reserved
potatoes. Season and heat thru. Top serving bowls with the croutons.

Evaporated milk can be used instead of cream.

Recipe By : German Crusine

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip