Make a creamy potato soup with either shredded cheese or American cheese.
Bette Schmidt, Milford, Illinois, sends another recipe.
Potato Soup Recipe Leads Diverse Recipe Box Lineup
2 tablespoons butter
1/2 cup diced onion
1/2 cup shredded carrots
2 to 4 cups mashed potatoes
1 cup milk, or more if needed
2 cups shredded cheddar cheese or 2 to 3 slices American cheese
Salt and pepper
In saucepan, sauté butter, onion and carrots for several minutes. Stir in mashed potatoes.
Stir in milk. If soup is too thick, add a little more milk. (Add small amounts of milk at a time so the mixture doesn’t become so thin you could drink it.)
Stir in cheese, and season with salt and pepper. (After adding the cheese, if you think the mixture is too thin, add a few instant potato flakes; not many as it will thicken fast.)
Be sure to keep the heat about medium, or it will burn. Stir often.
It can be ready to eat in less than 10 minutes, and it is a great way to use leftover mashed potatoes.
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