Potato Soup
1/4 cup butter
4 celery stalks, chopped
1 onion, diced
1 teaspoon garlic powder
6 cups chicken broth or 6 cups water and 6 chicken bouillon cubes
1 Tablespoon dried parsley
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
potatoes, cut into bite sized pieces (about 10 potatoes)
(You can peel your potatoes if you want to, but I love the character and flavor that comes from leaving the peels on the potatoes.)
1 cup grated cheddar cheese
1/2 cup milk
Sautee the celery, onion, and garlic powder in the melted butter until transparent. Add the chicken broth and the potatoes. Cover and cook until the potatoes are done.
Just before serving, add the cheese and stir it to melt it in, then add the milk. Serve.
**You can adjust the potatoes and broth to have a thicker or thinner soup. (i.e. More potatoes or less broth for a thicker soup.)
1 cup grated cheddar cheese
1/2 cup milk
Sautee the celery, onion, and garlic powder in the melted butter until transparent. Add the chicken broth and the potatoes. Cover and cook until the potatoes are done.
Just before serving, add the cheese and stir it to melt it in, then add the milk. Serve.
**You can adjust the potatoes and broth to have a thicker or thinner soup. (i.e. More potatoes or less broth for a thicker soup.)
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