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Categories:Viewed: 1 - Published at: 9 years ago
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, coarsely chopped
- 1 1/2 pounds blue potatoes, peeled and quartered
- 6 cups good chicken or vegetable stock
- 1 bay leaf
- 1 cup milk or light cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground pepper
- Salt to taste
Method
- Melt the butter in a 3-quart saucepan over medium heat.
- Add the onion and saute until translucent, about 8 minutes.
- Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat.
- Cover and simmer until the potatoes are tender, about 25 minutes.
- Remove the bay leaf.
- In batches, carefully puree the mixture in a blender or food processor.
- (Do not overblend or potatoes will get gluey.)
- Place in a clean saucepan and stir in the milk or cream.
- Season with nutmeg, pepper and salt.
