Sunday, January 6, 2008

Suzanne's Fabulous Potato Soup

This is my all-time favorite recipe for Potato Soup. It came from a church cookbook and was originated by the father of a friend.

Do note that you could change this into a vegetarian or vegan recipe, simply by changing a few ingredients: vegetable broth instead of chicken, soy milk instead of cow's milk, etc. The point is to make something yummy and filling that you will actually eat, so don't be afraid to experiment! :)

Potato Soup


3 medium potatoes, cubed
2 small carrots, sliced thin
1 small onion, chopped fine
2 cans chicken broth
2 tsp. parsely flakes
1 cup celery, sliced thin, or 1 tsp. celery seed

After bringing to a boil, cover, reduce heat, simmer till tender. Remove half mixture into large bowl, blend with immersion blender.

Then, mix till well dissolved:

1 T. cornstarch
1 cup milk

Pour into mixture.

Then add:

6 slices cheese, broken into small pieces
1/4 c bacon bits
1/4 tsp pepper
salt to taste

Cook over low heat until desired temp is reached.

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