Potato Soup

I love soups, I especially love my Mom's recipes.  This recipe reminds me of home and helps me keep warm in the winter ;)  I told my friend Katie from Craptastic I'd add a homemade Potato Soup recipe to my blog, just for her (I was giving her a hard time for making a pre-packaged soup).  So, here it is!!  I actually made this soup a couple of weeks ago, but I'm just getting around to posting it, I'm a little backed up on recipes I need to add. I love this soup, and you know the best part?  It's even better the next day!

Very good.  This is actually a picture from the next day!

Add your potatoes and carrots into a large pot.  This is actually the first time I used grated carrots, and I like it even better than the baby carrots.  The baby carrots tend to sink to the bottom and these mix in very well.

Cover w/ chicken broth and water. 

While simmering add in all the spices.

Mash potatoes, not completely, just so they start breaking up.

Mix in milk and simmer for 5 minutes.

Gradually stir in cheese until melted.  Let sit for about 20 minutes while it thickens up.

Serve w/ rolls or in a bread bowl.  I got these bread bowls for a great deal!  But, they got very soggy, next time I'll use a sour dough bread bowl.  Looks good right?

Potato Soup

Ingredients:

8-10 Potatoes peeled and cut (I cut each half into 8ths, so a total of 16 pieces)

1 small bag of baby carrots (cut into thirds) or grated carrots

5 t. chicken bullion (I used 2 cans chicken broth + 2 t. bullion)

Water

1 t. Thyme

Salt and Pepper to Taste

1/2 t. Garlic Powder

2 Cups Milk, Evaporated Milk or Half and Half

1-2 Cups Cheese

Place potatoes and carrots in a large pot.  Cover completely w/ chicken broth (if you choose to use) and water.  Bring to a boil and then simmer for 20 minutes.  While simmering add bullion, thyme, salt, pepper and garlic powder.  After 20 minutes use a potato smasher Mash potatoes, not completely, just so they start breaking up (this makes the soup a little thicker and makes smaller chunks of potatoes).  Add milk, stir and simmer for 5 minutes.  Gradually mix in cheese until melted.  Take off the heat and let sit for 20 minutes while it thickens.  Serve w/ rolls or in a bread bowl.  (Tastes even better the next day!)  Enjoy!