Cream of Potato
(makes 1 1/2 gallons)
8 peeled and med diced idaho potatos
2 idaho potato med grated
1 1/2 c pelled and grated carrots
3 shallots minced
2 bunches spring onions (whites and green) chopped fine
Directions:
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Cover with water and boil till veggies are fork tender(do not drain)
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Season with 2T garlic salt, 2T dill weed, 2T Cellry salt, 2T onion powder,1 t cumin,
1 t cayenne,
and 2 T veggie stocks mix well
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Add 1 lg box veggie broth, 8 cups milk , 1 can milnot cannned milk, 4 Cups Water
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Heat to a boil (stiring often to prevent burning)
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Stir 1 Cup instant mashed potatoes into soup to thicken(add more mashed pots if needed)
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Add on package potato soup mix
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Cover and simmer 15 minutes on low heat
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Add 2 Cups heavy cream
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1 Cup veggie broth
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Serve with parmesan cressent rolls and garlic croutons
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