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Posted October 29, 2010 | comments Leave a comment

Classic Potato Soup

Serves 4
2 c. thinly sliced potatoes
1/4 c. finely chopped onion
1 1/4 c. boiling water
1 1/2 c. milk
3 carrots sliced thin
1 T. butter or margarine
3 slices American cheese crumbled up
1/4 tsp. Worcestershire sauce
1/2 tsp. salt
Dash of black pepper

Cook potatoes, onion and carrots in water until tender. If desired, mash potatoes and carrots slightly with a fork to thicken the soup a little. Add milk, butter, cheese and seasonings. Heat. For a touch of color, garnish with chopped parsley, chives or crisp bacon.

Jane Kallenborn - Woodstock, VA


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