ken@turtleva.UUCP (Ken Turkowski) (12/27/83)
Potato Soup (serves 2) 2 Tbsp. margarine 2 Tbsp. minced onion 1 minced garlic clove 1-1/2 cups finely chopped potatoes Salt & pepper to taste 1 cup chicken stock or broth, preferably unsalted, boiling chives Melt margarine in 10-inch pan. Fry onion, garlic, potatoes, salt and pepper for 5 minutes over medium to high heat, stirring and covering as much as possible to speed the cooking. Puree potatoes and stock in a blender. Serve hot, garnished with chives. Note: If served cold, blend in cold milk to reach the desired thickness.