No-Fuss Zesty Potato Soup
- 6 c. cubed peeled potatoes
- 5 c. water
- 1 Tbsp. chopped onion
- 1/2 c. thinly sliced carrots
- 1/4 c. margarine
- 4 tsp. chicken bouillon granules
- 1/4 tsp. pepper
- 1/2 tsp. paprika
- 1 can evaporated milk
- 2 Tbsp. chopped fresh parsley
- 1 tsp. chopped chives
- 1 Tbsp. flour
- 1/2 c. grated yellow Cheddar cheese
- Clean and prepare potatoes for cooking. Cook potatoes until tender. Drain and reserve potato water in bowl. Slightly mash potatoes and return to saucepan. Add all the other ingredients except flour and cheese. Cook on low heat (be careful not to scorch milk). Take 1 cup of the reserved potato water and mix in 1 tablespoon flour for thickening. Add slowly to your saucepan, stirring constantly. Let simmer about 10 minutes. (If soup is too thick, you can add a little more of the potato water.) Remove from heat and add grated cheese. Serve.
potatoes, water, onion, carrots, margarine, chicken bouillon granules, pepper, paprika, milk, parsley, chives, flour, grated yellow
Taken from www.cookbooks.com/Recipe-Details.aspx?id=20721 (may not work)