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Recipe Detail

Potato Soup (#2)

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Number of Servings:

Ingredients:

  1. 3 cups - water
  2. 2 cups - milk
  3. 2 tablespoons - butter melted
  4. 1 dashes - garlic powder
  5. 2 - carrots sliced
  6. 1/2 teaspoons - thyme
  7. 1/2 teaspoons - rosemary crushed
  8. 1 cups - cheddar cheese shredded
  9. 2 stalks - celery
  10. 1 - medium onion
  11. 6 - medium potatoes cubed
  12. 5 cubes - chicken bouillon
  13. 3/4 teaspoons - seasoned salt

Directions:

Sauté celery and onion in butter in large Dutch oven until tender. Add potatoes, carrots, water, bouillon cubes, and spices. Simmer covered about 20 minutes until tender. Remove from heat and mash vegetables with potato masher. Add milk and cheese. Cook, stirring constantly, until cheese is melted. Yield: 10 cups.


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