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Golden Potato Soup
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Description
Easy, yummy, perfect for cold weather—and completely from scratch!
Ingredients
- ½ cups Diced Onion (or Some Onion Powder Since My Kids Don't Like Onion Bits)
- ⅓ cups Butter
- 1 Tablespoon Flour
- ½ teaspoons Salt
- 1 dash Black Pepper
- 3 cups Water
- 3 cups Lumpy Mashed Potato
- 8 cups Milk
- ½ cups Sour Cream
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Chopped Chives
- 1-½ cup Shredded Cheddar Cheese (or A Mix Of Cheddar And Monterey Jack)
Preparation
Saute onions in butter until transparent. Blend in flour, salt, and pepper. Add water and boil 2-5 minutes, stirring constantly. Add remaining ingredients. Heat slowly until cheese melts, but do not boil. Garnish with crumbled bacon if desired and serve.
Recipe adapted from Black Rock Retreat’s recipe book.
Note: This soup is extra delicious with rosemary Triscuits! We grow a lot of potatoes and can them for purposes like this. Just open a quart jar of potatoes and smash them up a bit for this recipe.
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