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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My family loves this recipe and it's great for cold nights. You can spice it up if you want more kick . Add a salad and a loaf of French bread and you have a piping hot, filling meal in under an hour. Ingredients:
1/2 cup butter |
1 onion, finely chopped |
1 cup carrot, minced |
2 cans chicken broth |
2 cans evaporated milk |
1/2 cup flour |
3 large baking potatoes, baked and skinned |
salt and pepper |
8 slices cheddar cheese (i used the individually wrapped sandwich cheese) |
Directions:
1. In a large pot, melt butter and add onions and carrots and cook until tender, 1-2 minutes.
2. Stir in flour to make a roux.
3. Add milk one can at a time, bringing to a boil after each can.
4. Add both cans of broth.
5. Mash well 2 of the potatoes, adding some soup to each to make them nice and creamy and nearly lumpless.
6. (I used an electric mixer) Add those to the soup and stir well.
7. Chop the last potato and add to soup.
8. Simmer on low, stirring often until soup thickens a bit.
9. Add the cheese and stir until melted, then serve with french bread and a large salad.
10. Voila!
11. Dinner!
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