by Kathy Hamman Miller
What do you do with the leftover potatoes from the holidays on a cold winter day? Make potato soup of course.
It’s very easy to do and fills those tummies right up when coming in from the cold.
In a large stock pot sauté one cup of grated carrots with one medium diced onion in olive oil until tender.
Add four cups of chicken stock, seasoning to your family’s choice. I used 1/4 teaspoon of the previously given holiday seasoning mix. I also added two chicken bouillon cubes that I thought it needed.
Peel and cut up enough of the potatoes, placing them in the broth just so they are completely covered. Cover and bring to a boil, reduce heat and simmer until potatoes fall apart when stirring. About 45 minutes.
Turn off heat and let set for a couple of minutes. Stir the soup again adding 2 cups of any type milk.
If you like a richer recipe, swap out 1/2 cup of the regular milk for heavier cream. You can serve with bacon crumbles and shredded cheddar.
The kids will love it! Enjoy!
