Shortcut potato soup

Yield: 6 Servings

Measure Ingredient
1½ cup Diced onion
¼ cup Butter or margarine
4 cups Large-diced potatoes
1 Carrot; coarsely grated
2 cups Water
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Dried dillweed
3 cups Milk
2 tablespoons Chopped fresh parsley
¼ cup Potato flakes

In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper, and dillweed. Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.

Note: if you'd like, add frozen peas or broccoli at the milk stage.

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