Its cold outside and I'm hungry! Last week my kids were out of school for two days due to snow and bad roads. We snuggled up in our little Jewel Box® Home and drank hot chocolate, read books and watched movies. Mid-week my feet were cold and I had cabin fever so we all headed to the kitchen to warm our bellies. I thought I'd share my potato soup recipe with you in case it is cold where you are!
In a 4 quart saucepan melt 1/2 STICK BUTTER and saute' 1 SMALL ONION, diced and 2 MEDIUM CARROTS, diced. Cook until tender, about 5 minutes.
Whisk in 2 TABLESPOONS FLOUR and cook for one minute. Add 8 RUSSET POTATOES, peeled and cubed. Dissolve 2 CHICKEN BOUILLON CUBES in 1/2 cup hot milk. Add to pan.
Add 3 1/2 CUPS WHOLE MILK. Cook for 15 minutes or so until potatoes are soft. Add 1 CUP HALF AND HALF and salt and pepper to taste.
We jazz up our soup by adding cooked shrimp and sprinkling it with bacon and grated cheddar cheese.