Title: Soupe Savoyarde (Savoyard Cream of Potato Soup)
Categories: Soup Stew
Yield: 4 Servings
| 5 | c | Chicken stock |
| 4 | lg | Potatoes, peeled and sliced |
| 2 1/2 | c | Milk |
| 4 | tb | Butter |
| 2/3 | c | Grated Gruyere cheese (or Parmesan) |
| | | Salt and pepper to taste |
| 4 | sl | Bread, toasted |
Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes
and cook them, covered, over low to medium heat for 30 minutes. Blend the
soup in a blender and then pour it back into the soup pot. Add the milk,
butter, cheese, salt and pepper to taste. Mix well and continue cooking
until all the cheese is melted. Place a slice of toast at the center of
each soup plate. Pour the hot soup on top of the toast and serve
immediately. By Gerald Edgerton on May 18, 1996