Potato Soup - My Own
By Fleur de lis
Rate this recipe
0/5
(0 Votes)
Ingredients
- 4-8 large Russet Potatoes (white) diced
- 1 large finely diced onion
- 3 or 4 stalks of celery finely diced
- 2-3 large cartons of chicken broth
- salt & pepper to taste (also a little red pepper)
- Cup of finely diced carrots (optional, gives a little color)
- 2 pints of 1/2 and 1/2 or heavy cream (but not as much)
Details
Preparation
Step 1
I cook the potatoes in the chicken broth and add a little water when it starts to cook down. When the potatoes start to break apart you can use a wisk and stir the pot to kind of mash the potatoes up or you can take some and blend in the blender. Add the 1/2 and 1/2 at the end. Taste it and add whatever tastes good to you. Do not boil after you add the milk.
Very Yummy!
You'll also love
- Apple Kuchen Coffee Cake 0/5 (0 Votes)
- Eggplant Poblano 0/5 (0 Votes)
- Spinach-Stuffed Shells Alfredo 0/5 (0 Votes)
- Joe's Reunion Potatoes 0/5 (0 Votes)
Review this recipe