recipes
Recipe: Thick and Chunky Potato Soup
Thursday, February 13, 2014So, for the second time in the past three weeks, Georgia is once again in a state of emergency, which means Andre and I are stuck in the house. Except this time, we're actually stuck in the house. It is completely ice outside, not snow, which means that if we even step outside, we're more than likely going to hurt ourselves.
So, all day, we've been inside watching Netflix (we finished Dexter, and I am not a happy camper.), and we've basically been eating a lot. One of our meals today was a chunky, thick potato soup, which is easy enough to make, but takes a little longer than most of my usual meals.
Thick and Chunky Potato Soup
Ingredients:
Approximately 5 medium potatoes
1/2 of a small onion
3 cups of chicken broth (I used reduced sodium)
Instant mashed potatoes
1 cup of shredded cheddar cheese
1 cup of milk
Garlic powder to taste
Salt and pepper to taste
Sour cream to taste
Directions:
1. Skin, wash and cut potatoes into medium size chunks. Place in pot and cover with water. Boil until potatoes are soft, approximately 20 minutes.
2. Meanwhile, dice up half of an onion into tiny pieces. Cover with water and boil, covered, for approximately 10 minutes. Onions will be transparent when ready.
3. Once potatoes are soft, drain all water out and set to the side.
4. To create soup base, boil 3 cups of chicken broth and 1 cup of milk.
5. Add instant potatoes 1/4 cup at a time until consistency is thick, but still runny. Stir constantly. Add 3/4 cup of shredded cheese, and garlic powder, salt, and pepper to taste.
6. Add potatoes and onions.
7. Let cook on low to medium heat for approximately 5 minutes until soup has a thick consistency.
8. Serve with sour cream and extra shredded cheese on top.
Serves approximately 4-6 people. Enjoy.
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