OMG... Barb ACTUALLY cooked...

Yes... yes it's true :)  I made enough potato soup to feed a small country!

Barb Foster's Potato Soup




Ingredients:

• (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)

Directions:
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?
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