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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato Soup Recipe

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This recipe for Potato Soup is from The Coufal Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
grated sharp cheddar cheese, for garnish
crumbled bacon bits, for garnish
1/4 tsp pepper
1 tsp salt
1 c half-and-half
4 c milk: whole, reduced fat (2%), or low fat (1%)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 T all-purpose flour
8 medium russet potatoes, peeled and cubed
2 medium carrots, diced about the same size as the onion
1 small onion, diced
1/2 stick butter
Directions:
Directions:
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush.
Add the half-and-half, salt, and pepper.
Serve soup sprinkled with bacon bits and grated cheddar cheese.
Personal Notes:
Personal Notes:
I like to add some roasted corn or frozen corn to this soup as well.

 

 

 

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