Potato Soup
This is another recipe handed down to me from my grandmother. After I moved away, she would make this for me every time I came home to visit.
Potato Soup
This is another recipe handed down to me from my grandmother. After I moved away, she would make this for me every time I came home to visit.
Cooking Instructions
- 1
In a microwave-safe bowl, heat water and chicken bouillon cubes in microwave until boiling. Stir until well blended. Set aside.
- 2
Chop onion. In a medium-large saucepan, saute the onions in butter over medium-high heat until tender.
- 3
Peel and cut potatoes into bite-sized cubes. In a microwave-safe bowl, heat in microwave for 1 minute and 30 seconds. Stir. Heat again for another minute. Add to saucepan with butter and onions.
- 4
Add chicken broth (made in step 1), milk, evaporated milk, and cream of mushroom soup to saucepan. Mix well.
- 5
Add remaining ingredients except for cheese. Mix well. Adjust the seasoning ratios to suit your tastes, if desired (I always add a little more garlic and curry).
- 6
Bring to a boil over medium heat, stirring frequently (so as to not let the potatoes and onions settle on the bottom and burn). Reduce heat to low, cover, and simmer for 45 minutes, stirring often.
- 7
Add shredded cheese and mix well. Simmer uncovered for another 15 minutes, stirring a couple of times. Enjoy!
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