cottage potato soup

The temps dropped into the single digits over the weekend and I craved something tummy warming to eat, as did everyone else in the family. If you love cottage fries, this recipe will be a big treat.

1 stick butter (8 TBS.)
1 large onion, thinly sliced
2 tsp. minced garlic
2 tsp. dried parsley flakes
Salt and fresh ground pepper to taste
8-10 medium potatoes, peeled and thinly sliced
1 cans chicken broth (about 3 cups)
5 cups milk or milk and half and half combination
Flour or corn starch to thicken

In pan, melt butter and sauté onions and garlic until translucent. Add parsley. Add sliced potatoes and cook until tender and lightly browned, 10-15 minutes. Add broth and scrape bottom of pan until the crusty pieces are loosened. Cook until potatoes are fully cooked and flavors blend. Add salt and pepper. Add milk and simmer. Thicken to your preference with either flour or corn starch dissolved and mixed with water.

Serve with crumbled bacon, cheese, crackers. This is even better the second day.

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Comments

  1. says

    Thanks for the yummy soup idea! I’ve adapted the recipe to accommodate my son’s dairy allergies – but this recipe is so simple and a great way to use up all those potatoes we have from the garden!

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