Happy Monday, friends~
It’s going to be a busy week around here, and soup is once again on the menu. (Actually, it seems that we eat some type of soup each week in the fall/winter.) This one is one of my favorites. It’s so easy and fast, and full of flavor, so I thought I would share it with you. (And, I just saw that it’s the last week for Fall Into Flavor at 2nd Cup of Coffee, so I linked this recipe to that blog too. You should check out the other recipes added there. ) 🙂
Zesty Potato Soup
(Makes 1 large stock pot)
7 cans of small peeled potatoes (don’t drain)
1 envelope onion soup mix
Salt, pepper, minced garlic to taste
3 chicken bullion cubes (dissolved in 1/3 c. water)
1 can of evaporated milk
1 stick of butter
2 lbs. of Velveeta cheese
Combine potatoes, onion soup mix and seasonings in large stock pot and bring to a boil over medium heat. Reduce heat, cover, and simmer for 15 minutes (or until potatoes are tender). Remove from heat. Do not drain. Mash potatoes in liquid until almost smooth. Add remaining ingredients. Stir until cheese is melted.
Soup is ready to serve, or may be kept on low in a crock pot for several hours. Add water if soup is too thick, and add mashed potato flakes if soup is too thin.
Optional: add a can of green chilies, OR a can of sliced mushrooms after the potatoes have cooked. Delicious served with shredded cheese, sour cream, green onions, and bacon bits.
I love this soup because everything needed to make it can be kept on hand in the pantry. It’s an easy “fall back” meal for any time, and it’s good enough to give as a meal, or to serve to company, too.
Hope you enjoy! We’ll be enjoying this for dinner tonight (and I’m adding the green chilis to ours). Then, after dinner, I hope to catch up on all of your blogs! I missed two days, and find I’m 70+ posts behind. 🙂
May the Lord bless you and keep you and make His face to shine upon you this week, and give you peace…