Ma Bears Potato Soup
By M-E
0 Picture
Ingredients
- Small onion diced
- Salt
- Pepper
- Garlic powder
- Paprika
- Parsley flakes
- 8 med potatoes peeled and chopped
- 1 can of evaporated milk
- Flour
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Add 6 cups of water to a large pot
Add diced onion, and a few shakes of salt, pepper, garlic powder, paprika, & parsley.
put on med. Heat
Step 2
Add diced potatoes & bring to a gentle boil until potatoes are tender enough to break with a fork.
Add 2 tbsp of butter & evaporated milk turn down temp to just a simmer.
Step 3
Take a 1/2 cup warm water ( not hot) & add
1 1/2-2 tbsp of flour to cup of warm water & mix thoroughly as if making gravely.
Add to soup stirring constantly until desired thickness is reached.
Step 4
Remove from heat, taste. Add more spices if needed.
Add cooked chunked hot Italian sausage.
You'll also love
-
Daisy Cake
4.3/5
(13 Votes)
-
German Chocolate cake frosting
4.5/5
(4 Votes)
-
Split Pea and Potato Soup
4.3/5
(4 Votes)
-
Quick Hot Chocolate
0/5
(0 Votes)
-
cornbeef n cabbage
4/5
(1 Votes)
-
Chicken Tomato and Mozzarella
0/5
(0 Votes)
-
Homemade do whatever twist you...
0/5
(0 Votes)
-
Tater Tot Hotdish
0/5
(0 Votes)
Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
Review this recipe