Post by sassiescrapper on Jun 28, 2014 19:17:19 GMT
lowdertiff:
I LOVE the potato soup recipe I use. My best friend's husband is one of the best cooks I know, and this is the one he taught me.
7-8 potatos
1 small carton heavy cream
1 leek or small white onion
2-3 stalks celery
1/2 large brick of velveeta or med size bag shredded cheddar
garlic, salt, pepper, red pepper
milk
butter (not margarine)
Peel, wash, and cut up potatoes. Bring to a boil. Drain.
In same pot, mash potatos with a hand masher, leaving some lumps.
In a skillet, melt butter and saute celery and leeks (or onions) until tender.
Put potato pot back on stove and add cheese. Stir until all cheese is melted. Be careful not to burn it.
Once cheese is melted, add heavy cream and stir well.
If it's still thick, add milk as needed for the consistency you want.
Add garlic, pepper, salt, and red pepper to taste. I usually add 3 good sprinkles of garlic and pepper, one pinch of kosher salt, and 2 medium sprinkles of red pepper. (I know that's so scientific.)
Simmer on stove until soup is smooth in texture and the flavors have blended - about 20 minutes.. This requires tasting, but I'm good with that.
Serve with green onions, sour cream, shredded cheese, crumbled bacon.
Serve with cornbread or cheddar biscuits (a la Red Lobster).
I'm making this Sunday, but I'm craving it now that I typed out the recipe. LOL!
Be warned: I made a single batch a couple of weeks ago, and it wasn't enough for our family of 4. We all wanted to be able to take leftovers for lunch, but we ran out of soup. This time around, I'll be making a double batch. Better get out my big soup pot!
I LOVE the potato soup recipe I use. My best friend's husband is one of the best cooks I know, and this is the one he taught me.
7-8 potatos
1 small carton heavy cream
1 leek or small white onion
2-3 stalks celery
1/2 large brick of velveeta or med size bag shredded cheddar
garlic, salt, pepper, red pepper
milk
butter (not margarine)
Peel, wash, and cut up potatoes. Bring to a boil. Drain.
In same pot, mash potatos with a hand masher, leaving some lumps.
In a skillet, melt butter and saute celery and leeks (or onions) until tender.
Put potato pot back on stove and add cheese. Stir until all cheese is melted. Be careful not to burn it.
Once cheese is melted, add heavy cream and stir well.
If it's still thick, add milk as needed for the consistency you want.
Add garlic, pepper, salt, and red pepper to taste. I usually add 3 good sprinkles of garlic and pepper, one pinch of kosher salt, and 2 medium sprinkles of red pepper. (I know that's so scientific.)
Simmer on stove until soup is smooth in texture and the flavors have blended - about 20 minutes.. This requires tasting, but I'm good with that.
Serve with green onions, sour cream, shredded cheese, crumbled bacon.
Serve with cornbread or cheddar biscuits (a la Red Lobster).
I'm making this Sunday, but I'm craving it now that I typed out the recipe. LOL!
Be warned: I made a single batch a couple of weeks ago, and it wasn't enough for our family of 4. We all wanted to be able to take leftovers for lunch, but we ran out of soup. This time around, I'll be making a double batch. Better get out my big soup pot!
