This is not your ordinary potato soup, but with the cooler fall days ahead, it is perfect for a yummy meal and just add some cornbread on the side... and well...there you go. It is really one of the best potato soup recipes I have ever made. Several years ago, I worked at my daughters elementary school, and once a month when we had a teacher work day, the teachers took turns providing lunch. This was one of the dishes we had during the fall months, and I have enjoyed it very much ever since. I know you will too.
6-8 medium potatoes
enough water to cover potatoes in pot
4 chicken bullion cubes
small onion chopped
4-5 carrots diced
broccoli chopped fine - (in a pinch I have used frozen chopped broccoli and it works fine too.)
2 Tablespoons parsley
Dash garlic salt and pepper
Ham cubes (optional)
1 cup shredded cheddar cheese
1 cup milk with 1 Tablespoon flour
The How to:
Boil potatoes, water, chicken bullion and carrots until almost tender. Add parsley, onions and broccoli and boil until broccoli is almost tender. Add milk with flour and continue to boil until thick, about 4-5 minutes, tops. Add cheese and ham and boil until cheese is melted. If you are not going to add the ham, just add cheese and melt. Garnish with shredded cheese.
* I have used left over mashed potatoes with the milk and flour to thicken the soup up just a bit. It works well, and my husband likes a thicker, more heartier soup, so this option works well. I usually just mix, and not measure.
This is as wonderful as it looks!!
I hope you enjoy this recipe, it is very good and great for a nice fall day. Like I said, it is not your usual potato soup, but it is just as wonderful and full of flavor.
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