Christine Ellis served this scrumptious soup at our March meeting. Now we’re sharing the recipe with all of you. Enjoy!
Mrs. Hudson’s Spring New Potato and Garlic Soup
as shared with Betty Rosbottom for her Sunday Soup cookbook
prepared by Mrs. Hudson’s committee for the March 2020 meeting of the NMSOBC
12 oz new red potatoes
2 tsp salt
2 cups half and half (Christine used whole milk)
1 5 oz package Boursin cheese with garlic and herbs (crumbled into small pieces)
ground white pepper to taste
crumbled bacon for garnish
- Wash and slice the potatoes about ⅛” thick and boil in water with the salt for 5 or 6 minutes. Drain and set aside.
- Combine milk and crumbled cheese in a quart-size pot. Cook over medium heat until the cheese melts. Don’t let it come to a boil.
- Add the potatoes and cook another minute or two. (Christine smashed the potatoes for a smoother soup.)
- Serve in soup bowls with bacon bits.
Serve with assorted fresh vegetables and warm bread.