Brown Butter Potato Soup

1. 1

   Place peeled potatoes in the microwave on a plate cover with paper towel and cook 8 minutes on high. Allow to cool. Cut potatoes in quarters and place in a food processor. Add cream, vegetable stock and pulse several times first before processing until pureed.

2. 2

   In a small sauce pan, brown the butter (do not burn the butter, please). Add to food processor and pulse again. Transfer ingredients into a soup pot on low heat. Cover and cook 15 minutes, stirring occasionally.

3. 3

   Season with salt and pepper to taste. Serve in bowls, garnished with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.