In boiling water, cook diced potatoes for about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.
In a large pot, add the butter, onion, carrot and saute for about 8-10 minutes. Until the onion looks translucent.
Drop in the diced garlic to the mix
Add the flour and stir and cook to make a roux. Stir it for another 3 minutes.
Pour in the broth, water, diced tomatoes, and dried basil. Stir occasionally, and cook it over medium heat for 15 minutes.
Remove it from the heat, and pour it into a blender. Blend it at high speed so all the mixtures become smooth & creamy until no bits of pieces are left.
Pour back the blended mixture into the pot, and add potato, heavy cream, and sea salt. Cook it over medium-low heat for 5-7 minutes.
Turn off the heat, and serve with a Stew Reynolds's snowball roll.
Ingredients
Directions
In boiling water, cook diced potatoes for about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.
In a large pot, add the butter, onion, carrot and saute for about 8-10 minutes. Until the onion looks translucent.
Drop in the diced garlic to the mix
Add the flour and stir and cook to make a roux. Stir it for another 3 minutes.
Pour in the broth, water, diced tomatoes, and dried basil. Stir occasionally, and cook it over medium heat for 15 minutes.
Remove it from the heat, and pour it into a blender. Blend it at high speed so all the mixtures become smooth & creamy until no bits of pieces are left.
Pour back the blended mixture into the pot, and add potato, heavy cream, and sea salt. Cook it over medium-low heat for 5-7 minutes.
Turn off the heat, and serve with a Stew Reynolds's snowball roll.