Potato Soup

1. 1

   Saute vegetables until transparent (not brown!).

2. 2

   Pour prepared beef broth over vegetables.

3. 3

   Add 1 bay leaf, 2 to 3 grains allspice and salt and pepper to taste.

4. 4

   Cook on medium heat until tender (about 0.5 hour).

5. 5

   Drain, setting liquid aside. (Remove bay leaf and allspice.)

6. 6

   Puree vegetables and combine with liquid until it has consistency of cream (do not need to use all; usually there is more liquid than needed).

7. 7

   If you want to freeze, do it now.

* Per serving · 4 servings · Values may vary.

No additional tips available.