EDDIE’S POTATO SOUP
2 lg containers + 1 can of chicken broth
1 cup of chooped onions
1 celery stalk finly chopped
6 or 7 potatoes
1 T. parsley
2 cups half n half
2 chicken bouillon cubes
1/2 stick butter
Start things off by chopping up your onions and celery and putting them in a large pot. Add the 1 can of brothand 1 bouillon cube to the pot and bring it to a boil. The goal here is to make the onions and celery nice and soft.Nobody wants crunchy celery and onion in their soup.
While the onions and celery are boiling, peel the potatoes and cut into bite size pieces.
After the onions and celery are soft enough add in the potatoes and the 2 containers of chicken broth along withthe other bouillon cube. Bring the pot up to a boil and let it go long enough to soften the potatoes until they arenice and soft, but not falling apart. Remove from heat.
Take the 2 cups of half n half and heat it in the mircowave for about a minute, this will prevent any curdling. Addthe half n half to the soup along with the half stick of butter and tablespoon of parsley.
I like to smash some of the softer pieces of potato to thicken up the soup a bit.
Add some ritz crackers and some chedder cheese on top and BAM…a nice soup!
Submitted By
Eddie Beyer