Wednesday, May 11, 2011

Potato Soup with Bread

Potato Soup

5-6 potatoes, peeled and cubed
2-3 carrots
2-3 celery
1 medium onion
1/2 tsp pepper
1 tsp salt
1 tsp basil
2 cans chicken broth

Combine above ingredients and simmer until all veggies are cooked. You have to stir occasionally otherwise it might end up like mashed potato soup.

After veggies are cooked. Combine 2 Tbsp of butter with 2 Tbsp flour. Add mixture to soup to thicken. Then add 1 pint of half and half.

Heat until warm and serve.

It is good with melted cheese on top.

Serve with fresh baked Bread.

Thaw bread overnight in the fridge than place in greased bread pan and cover with plastic wrap. Let rise until about 1 inch over bread pan (8.5 x 4.5x 2.5 size)

Or just place frozen dough in pan, cover and let rise. This will take about 6-8 hours.

Bake at 350 for 20-25 minutes until golden brown.

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