You may also like
Categories:
potatoes water carrots vegetable bouillon kosher salt pepper milk all-purpose shredded cheese butter
Viewed: 56 - Published at: 3 years agoIngredients
- 6 whole Potatoes, Diced
- 1 quart Cold Water, Or As Needed To Cover Potatoes By 1-2 Inches
- 2 whole Carrots, Grated
- 1/4 cups Diced Onion
- 1 cube Vegetable Bouillon
- 1/4 cups White Wine
- 1/4 teaspoons Garlic Powder
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Cracked Black Pepper
- 1/4 cups Chopped Fresh Parsley
- 1/2 cups Milk
- 1 Tablespoon All-purpose Flour (heaping)
- 1/2 cups Shredded Cheese
- 3 Tablespoons Unsalted Butter
Method
- Add potatoes to a pot of cold water (should cover potatoes by 1-2 inches). Add grated carrots, onion and bouillon cube. Simmer on medium heat 30 minutes, stirring frequently.
- Stir in wine, garlic powder, salt, pepper and parsley and cook 5 minutes.
- Stir milk and flour together and add to soup, then toss in the cheese and stir until well blended and thick. (I use a potato masher to help break up any large potato chunks because I prefer a thicker smoother potato soup.)
- Finish off with butter stirred in just until melted.
- This soup stands well on its own, but is also fantastic topped with bacon, chives and sour cream.
