Thursday, January 28, 2010

Recipe for Special Potato Soup

(Adapted from a family friend’s recipe, this dish made us fall in love with rosemary and thyme!)

Sauté until softened:
2 stalks celery, sliced
1 Tbsp dried onion
2 Tbsp olive oil

6 medium-sized potatoes, cubed (or 4 cups mashed potatoes)
2 large carrots, grated
3 cups water
1 tsp salt + 1 tsp seasoned salt
½ tsp thyme
½ tsp rosemary
¼ tsp cumin
Dash of garlic powder

Cover and simmer about 20 minutes (or until vegetables are tender). Then remove from heat and mash with potato masher (or purée in blender).

2 cups milk
1 cup shredded (cheddar) cheese

Reheat, stirring constantly, until cheese is melted.

(Yields approximately ten 1-cup servings.)


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