Winter finally decided to make it’s presence known here in the last part of February. I’m not sure what Phil the groundhog determined back on February 2nd but it looks like we’re having more winter. Potato soup is always a go-to meal on a cold day, and an easy soup to prepare.
I have a crockpot recipe for potato soup from Fix-It and Forget-It Cookbook that I have converted to a stove top soup. I think I mentioned in 365 Easy Recipes that I rarely follow a recipe to the letter. This potato soup recipe is proof of that.
No-Fuss Potato Soup
6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12-oz. can evaporated milk
3 Tbsp.. chopped fresh parsley
8 oz. cheddar, or Colby, cheese, shredded
1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts Heat thoroughly.
Here’s the deal; I omitted the onions ( I used onion powder), celery, salt and pepper. I didn’t have any evaporated milk so I just added more milk. I also used dried parsley flakes.
I basically add all ingredients and cook on low heat in pot until veggies are tender. I may be the queen of altering recipes, I don’t know! The soup was tasty and the family ate it up!
I would love to hear about how you alter recipes!