Potato Soup

Name: Potato Soup
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 large potatoes (cubed); 1 onion (chopped); 4 tbsp butter; 1 can evaporated milk (12 oz); 1 can cream of mushroom soup (10.5 oz); 1 cup milk; 1 cup water; 2 chicken boullion cubes; 3/4 cup chedder cheese (shredded); 2 tsp cornstarch (heaping); 2 tsp curry powder; 1 tsp garlic powder; 1 tsp parsley flakes; 1 dash salt (to taste); 1 dash black pepper (to taste )

holly.baxter.3701 @cook_3371214

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.

holly.baxter.3701 @cook_3371214

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.

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Ingredients

1 hour 15 mins

6 servings

2large potatoes (cubed)
1onion (chopped)
4 tbspbutter
1 canevaporated milk (12 oz)
1 cancream of mushroom soup (10.5 oz)
1 cupmilk
1 cupwater
2chicken boullion cubes
3/4 cupchedder cheese (shredded)
2 tspcornstarch (heaping)
2 tspcurry powder
1 tspgarlic powder
1 tspparsley flakes
1 dashsalt (to taste)
1 dashblack pepper (to taste )

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Steps

1 hour 15 mins

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!