Wednesday, December 2, 2009
Recipe # 8 Cream of Potato Soup
An excellent way to use up leftover mashed potatoes. Perfect for cold weather!
• About 2 Cups mashed potato
• 2 Carrots or 20 baby carrots
• 2 Celery Stalks
• 1 medium onion
• 3 Cups Vegetable or Chicken stock
• ½ tsp dill
• 1 tsp thyme
• ½ tsp sea salt (regular salt works too, but sea salt has more flavor)
Chop and dice veggies. Cook with potato and spices in stock until tender, approximately 15-20 minutes on medium high heat. Should thicken on its own, but you can always add a little four and milk mixture if soup seems watery.