This is another great cream soup. It is best to use a mandoline or other device that will slice the potatoes evenly and uniformly. Evenly sliced potatoes will cook at the same time so that the potatoes are neither over cooked nor under cooked.
For this cream soup, do not puree all of the vegetables. Save some of the potatoes to float in the soup.
5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)
1 sweet onion, diced
3 tablespoons butter
2 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon dried thyme
salt to taste
1 cup cream
2 tablespoons cooking sherry
- Sauté the onion dices in the butter until they are tender and translucent but not browned.
- Add the flour and stir and cook until a soft paste has formed but not browned.
- While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the potatoes and thyme and cook for ten to fifteen minutes or until tender. With a slotted spoon, remove about a third of the potatoes from the soup and set aside.
- Pour two to three cups of the remaining soup into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
- Pour the soup through a strainer into a clean pan. Press any piece through the sieve with the back of a spoon.
- Add the set aside potatoes and sherry. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.