Monday, January 25, 2010

Potato Soup

6 to 7 med. potatoes shredded in big chunks (or more)
2 to 3 carrots shredded in big chunks
Put in a large pot, fill with water (to just the top of potatoes) and cook

While cooking add:
4 to 5 chicken bullion cubes (I like it very flavorful so I add 5)
1 Tbsp parsley flakes
1 cup chopped onions
a couple of dashes of celery flakes or a tsp of chopped celery (optional)

When almost done cooking add:
1 can evaporated milk (12 oz) Don't add milk too early or it will scorch.
2 Tbsp of butter
salt to taste
sprinkle with paprika

This was given to me by my friend, Karen. It is so delicious. Especially as the weather is starting to get cool again!

1 comment:

  1. Mmm, we love potato soup. D will want to try this variation for sure!