homesteader's potato soup
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This Potato Soup is always a favorite at our home in the winter time. It's easy to make and definitely is a comfort food. Over the years, I have changed it from having whole milk and cream to using half and half. As well as replacing cheddar cheese to Velveeta, because Velveeta melts so well. I also retain about 1/2 of the water that was used to boil the potatoes, because it helps to add flavor to the finished product. I hope you enjoy it.
yield
8 -10
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For homesteader's potato soup
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5 mdpotatoes
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1 stickbutter
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1/2 lbvelveeta
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2 chalf and half
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salt and pepper
How To Make homesteader's potato soup
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1Peel your potatoes and place them into a medium pot. Add enough water to cover them. Boil them until the potatoes are soft. Pour off about half of the water, not all of it, because their is a lot of flavor in the water.
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2Partially mash the potatoes. If you like "chunky" soup, then leave a lot of chunks approximately the size of a marble.
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3Add the butter. Dice the Velveeta and add it now too. Heat over medium heat to melt the butter and Velveeta. Stir gently as not to break up the potato pieces.
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4Add your half and half, gently heating and stirring. Add salt and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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