Cream of Potato Soup with Parmesan Cheese and Sage

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Cream of Potato Soup with Parmesan Cheese and Sage

 

4 tsps. olive oil

2 medium onion, chopped

5 medium potato, peeled, chopped

4 cups vegi stock

1 1/4 cups cream

1 1/2 oz. Parmesan cheese, finely grated

8 tsps. fresh sage, finely chopped

 

Heat oil in a heavy nonstick pan over medium high

heat. Add onion and cook 10 minutes, stirring, or

until soft. Lower heat and add potatoes and stock.

Simmer, uncovered, 20 minutes or until potatoes are

tender. Transfer mixture in batches to a blender or

food processor and process until smooth. Return to pan

and add remaining ingredients. Simmer 5 minutes,

stirring, or until heated.

Serves 8.

 

 

 

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