Creamy Potato Soup
Kelly
ingredients
Soup:- 1/2 stick butter
- 1 small onion, diced
- 2 medium carrots, diced about the same size as the onion
- 2 tbsp. all-purpose flour
- 8 medium russet potatoes, peeled and cubed
- 4 cups milk
- 2 chicken bouillon cubes, dissolved in a 1/2 cup hot milk
- 1 cup half-and-half
- Crumbled bacon
- Sour cream
- Cheddar cheese
directions
- 1
1. In a 4 quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.
- 2
2. Whisk in the flour and cook for 1 minute to make sure the flour does not lump and is very smooth.
- 3
3. Add the potatoes, milk and dissolved bouillon cubes.
- 4
Cook over medium heat for 30 minutes, until the potatoes are very soft and some of them have begun to dissolve to mush. Stir frequently.
- 5
4. Add the half-and-half.
- 6
5. Add salt, pepper, and garlic powder to taste.
notes
This soup is also great with small cooked and peeled shrimp!
Source: Kelly Wilson
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