Potato Soup

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Summary
Yield
Servings
 
Source

Caroline Williams

Prep time45 minutes
Recipe TypeSoup
Ingredients
6 potatoes (russets)
3 carrots
2Tablespoonbutter
1 onion
4Clovegarlic
7Cupchicken broth (or water)
1Cupmilk
1Cupcheddar cheese (optional)
1⁄4Cupparsley (washed and chopped)
Instructions

Peel, cut, and rinse potatoes and carrots.  Set aside.

Slice onion and sauté in butter in a large pot over medium low heat.  Squish garlic and add to the pot.  When onions are translucent, add potatoes and carrots, and cover with chicken broth or water.
 
When potatoes and carrots are soft, mash them.
 
Then add milk.  If you want or have it you can use instead of milk, half-n-half, or sour cream or a mixture of these.  Add cheese if using it.  Then add pepper and salt to taste.  
 
Finish by adding chopped parsley.  
 
Serve with Lela's Cornbread.
Description

This is a standard dinner in our house in the winter and it goes great with Lela's Cornbread.