Barb Foster's Potato Soup
- (1) 5 lb. bag o' yellow potatoes
- (1) 16 oz. bag o' carrots
- 1 large white onion
- 1/2 large brick o' Velveeta
- 1-1/2 sticks o' butter
- 1% milk (I just pour until I get it right, so you are on your own!)
- granulated garlic
- fresh cracked pepper
- sea salt
- 1 tbs. Mock Spinach (dill mix) pantry staple (Homemade Gourmet)
- 2 tbs. Garlic Basil pantry staple (Homemade Gourmet)
Wash potatoes well... no need to peel 'em!! Cut into small cubes and cover with water in HUGE Dutch Oven pot (trust me, it will need to be a biggie) and start boiling. Meanwhile, shred or finely dice carrots & onion and saute with 1/2 stick butter, healthy sprinkling of garlic, pepper, sea salt, the Mock Spinach mix, and 1 tbs. Garlic Basil mix in deep skillet.
Potatoes should be cooked so that a fork can easily poke through. Drain so that most of the water is gone, leaving about "three fingers" of water in the bottom. Add stick of butter & cubed Velveeta to melt. The carrot-onion mixture can be added at this time to speed up melting process.
Start adding milk after butter & cheese are melted (or close to it). I added a lot... it all depends on how thin of a base you want. Add one more tbs. of Garlic Basil, and simmer until piping hot.
We like thicker soups & stews and this soup almost has a bisque base... a result from the mixing & melting process. Yummy.
I plan to freeze most of this so we can have it throughout the winter. If you decided to try this, may I suggest you half the recipe, and let me know how you like it!!
What do you think?