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Potato Soup w/Thyme (D, KLP, TNT)
Source: Unknown
Serves: 4 to 5

2 tbsp. unsalted butter
1 medium onion, minced
2 scallions, white part only, thinly sliced
3 shallots. minced
2-1/2 cups homemade vegetable stock
2 teaspoons fresh thyme or tarragon, finely chopped
2 cups firmly packed smooth homemade mashed, potatoes
1/4 cup dry white wine
Salt and pepper, to taste
3 tablespoons fresh chives to garnish, chopped

In a heavy 2- to 3-quart saucepan over medium-high heat, melt the butter. Add the onion, scallions and shallots; cook, stirring, until soft but not browned.

Stir in the stock and herb and bring to a boil, stirring occasionally. Gradually stir in the potatoes, a cup at a time. Bring to a second boil. Reduce heat to low, stir in the wine; simmer 5 minutes, stirring occasionally. Season with salt and pepper.

Serve in bowls, garnished with chives if desired (and available!).

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A