Potato soup - Carolyn Casto

 Potato soup

Ingredients:

White/all purpose white. (Russet and Idaho cook up to much) - cubed

1 small onion - finely chopped 

shredded carrots or small chopped carrots. Match stick carrots cut up work good also.

Stick or half stick butter

milk

small package mild shredded cheddar cheese

 1.5 blocks of cream cheese.

Directions:

1. Cover with water about 2 inches above potatoe cook till tender but not falling apart. (Put wooden spoon in them so they don't boil over.) Stick or half stick butter..salt and pepper to taste. 

2. Add milk to desired broth...let heat up again

3. Add small package mild shredded cheddar cheese and 1.5 blocks of cream cheese. 

4. Cut the cream cheese up or smash up at room temp. Stir and turn fire off cover up. Let set for several minutes to melt cheeses. 

5. Whisk to whip around on top lightly to stir the cream cheese up..

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