LYNDA J. COX, WESTERN HISTORICAL ROMANCE AUTHOR
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      • strawberry/jalapeno jam
      • Pineapple Shake
      • Lemon Blueberry Cake
      • Beef Barley Soup
      • creamy potato soup
      • Chinese Spaghetti
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  • Home
  • About
  • My Books
  • Blog
  • More
    • Favorite Recipes >
      • strawberry/jalapeno jam
      • Pineapple Shake
      • Lemon Blueberry Cake
      • Beef Barley Soup
      • creamy potato soup
      • Chinese Spaghetti
    • Upcoming Events
    • My Collies

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  • We eat a lot of soups. I love them. Hubby loves them. My kids loved them growing up and both of them have asked me for this recipe. Now that hubby is retired and we're living on a fixed income, soups are even more a staple in the meal routine. Soups can be hearty, rich, and easily extended.




  • Veggies – 6 cups peeled and diced russet potatoes, 1 medium sweet Vidalia onion diced, 1 ¼ C peeled carrots (can be diced or finely shredded), 1 C diced celery
  • 2 14.5 ounce cans low-sodium chicken broth
  • Salt and pepper
  • 1/3rd C Butter
  • 1/3rd C Flour
  • 2 ½ C Milk
  • ½ C Sour cream
  • A pound of bacon fried crunchy
  • Shredded cheddar cheese
  • Diced chive for garnish
How to Make Potato Soup
  • Combine diced potatoes, carrots, celery and onions with chicken broth in a pot and season with salt and pepper. I prefer to caramelize the onions before adding to the broth.
  • Cover pot and bring to a boil, once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft.
  • Meanwhile, in a medium saucepan melt butter, add flour and cook for 1 minute while whisking. I add a dash of pepper before adding the milk. Stir in milk then cook and stir until mixture begins lightly bubble and thicken.
  • Once potatoes are soft add thickened milk mixture to potato soup mixture and stir. Add sour cream and mix well. Top as desired.
 


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