Description
A recipe for Jazzy Potato Soup

Ingredients

• Seasoning Mix
  
• 2 tablespoons Chef Paul Prudhomme's Meat Magic
  
• 1 teaspoon dry mustard
  
• 1 teaspoon dried rosemary leaves
  
• Creamy Mixture
  
• 1 1/2 cups milk
  
• 1/2 cup cottage cheese
  
• 2 tablespoons all-purpose flour
  
• Soup
  
• 1/2 cup chopped onions
  
• 1 cup chopped celery
  
• 2 cups small-diced Wisconsin potatoes (russet)
  
• 4 cups large-diced Wisconsin potatoes (russet), divided
  
• 1 cup apple juice
  
• 4 cups vegetable stock, divided
  
• 1/4 cup chopped fresh parsley
  
• 1/2 cup thinly sliced green onions

Preparation
Combine seasoning mix ingredients in small bowl. Set aside. For creamy mixture, place 1/4 cup milk plus cottage cheese and flour in blender. Blend until smooth. Add remaining milk; blend until thoroughly mixed. Set aside.

Preheat heavy pot over high heat to 350°F, about 4 minutes. Add onions, celery, small-dice potatoes, 2 cups large-dice potatoes and 2 tablespoons seasoning mix. Stir and cook 5 minutes, scraping bottom of pot as crust forms. Add apple juice, scrape bottom free of crust. Cook until liquid evaporates, about 10 minutes.

Add 1 cup vegetable stock and remaining seasoning. Scrape to clear all crust; transfer mixture to blender. Purée until smooth and return to pot. Cook over high heat until crust forms on bottom, about 8 minutes. Add 1 cup stock, and scrape to clear crust. Stir in remaining stock and cook 1 minute. Add remaining large potatoes and bring to boil. Reduce heat to medium and cook 12 minutes, scraping occasionally. Stir in reserved creamy mixture and bring just to simmer. Remove from heat and stir in parsley and green onions.

Cook's Tip: Because the amount of starch in potatoes varies greatly, the soup may be a little too thick or thin. Add more or less stock to get desired consistency.

Nutrition
no information available

Serves
Makes 8 (1-cup) appetizer servings

Variations
no information available