Don't you love the new logo!I made this soup up years ago. I love cheese and bacon just NOT in my potato soup. I also needed it to be gluten free. This soup is delicious, nutritious and frugalishious! It is rich and creamy.
Potato Soup
Peel and boil about 10 potatoes
1/2 onion, chopped small
2 stalks celery and 2 carrots chopped small
1/2 stick plus 2TBS butter divided
2 cups chicken broth
1 cup whole milk.
1 cup white beans cooked and mashed (for protein)
While your potatoes are boiling heat 2TBS butter in a pot, add vegetables cook until tender. Add broth. Meanwhile heat milk and stick of butter add to cooked, drained potatoes. Partly mash potatoes. Add beans and mix. Add to heated broth and stir. Salt and pepper to taste. I usually add spinach at this point.
This soup can also be made with leftover mashed potatoes - just add to the veggies and broth.
Linked to Kelly the Kitchen Kop's Real Food Wednesday. Go check out all the other great posts.
I have also linked to Ann Kroekers Food on Friday - lots of great food posts.
And for some Tightwad tips check out Tightwad Tuesday.
I would have never thought to add mashed white beans -- what a great idea!!!
ReplyDeleteSounds wonderful and this is just the weather for a good hearty soup. I think I'll try it this week.
ReplyDeleteThe ultimate comfort food!
ReplyDeleteHave a great day!
Sherry