Short-Cut Potato Soup
Posted on | April 22, 2011 | No Comments
Make this soup to your own taste…. a little extra cheese, a little less milk, however you like it!
Ingredients
10 cups of water
vegetarian chicken bouillon, enough for 10 cups of liquid
2-3 large potatoes, diced into small pieces
2/3 cup frozen baby carrots
1/2 small onion, finely chopped
1 cup milk
1 cup shredded cheese
salt, to taste
sour cream, optional
Directions
Combine water, chicken bouillon, potatoes, carrots, and onions in a large pot. Bring to a boil, turn down heat, and simmer till all vegetables are very tender. Do not cover.
Add milk and cheese and stir well. Add salt if needed.
Serve in large bowls with an optional dollop of sour cream in each.
Makes 8-10 servings.
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