Tuesday, November 11, 2008

Potato Soup

2 bunches green onions
1 stalk celery
red potatoes (5 lb bag or however much you want)
1-2 cups milk
1 cube butter
1-2 cups instant potatoes
1 teaspoon parsley
3 cubes beef bouillon
3 cubes chicken bouillon
salt & pepper (teaspoon each)

Cut up potatoes in cube size pieces. Cut celery and onions, combine in pan and fill with water just above potatoes. Add in salt, pepper, butter, parsley, beef and chicken bouillon. When the potatoes begin to soften turn down on low, stir in one cup of milk. Add 1-2 cups of instant potatoes depending on how thick you like it. (You can add up to 1 more cup of milk if it becomes too thick).

*The original recipe adds a package of browned and drained bacon at the end. I often add broccoli florets and cheddar cheese instead. Really any vegetables can be thrown in at the beginning. Carrots and corn work well. It is a great recipe to make and eat off of for a few days or when everyone will be eating dinner at a different time!

***Since going vegetarian I made this with a couple of cans of vegetable broth instead of the bouillons and water and it was super awesome and very flavorful!!

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