Potato soup makes a hearty meal on its own. But is great served with oyster crackers or better yet corn muffins. Try pushing the corn muffin into the middle of an already ladled bowl of soup. The results are deeply gratifying. It will make about eight good sized bowls. Prep time runs about half an hour and with the corn bread a bit longer.
8 potatoes -- cut in small cubes
4 baby carrots cut into nickel sized slices
1 medium sized onion -- cut in cubes
4 cups milk
1 tablespoon dried parsley flakes
1 teaspoon dried basil flakes
2 dashes pepper
3 teaspoons butter
Cut up potatoes, onions and carrots. Boil until potatoes and especially the carrots are soft. However, too much boiling will result in the potatoes turning to mush. Dump off excess water until four to six cups of water remains. Add milk, butter and spices. Cook for an additional five minutes or so.
This recipe was created by the author of The Real Man's Cookbook.
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