With the onset of Autumn and the inevitable cold weather that accompanies it, I love to break out the comfort food recipes. This recipe for Potato Soup is one of our favorites.
6 russet potatoes, peeled, chopped
2 onions, chopped
1 clove garlic, minced ( like a little more garlic so I use 1 1/2 cloves)
2 carrots, sliced
5 chicken bouillon cubes
1 Tbs. chopped fresh parsley or 1 tsp. dried parsley
5 cups water
1/2 cup butter or margarine, melted
1 (12 oz) can evaporated milk
Preheat oven to 450*F. Spray a baking sheet w/cooking spray. Place potatoes, and onions on prepared sheet; spray vegetables lightly with cooking spray.
Roast vegetables, turning frequently, until golden brown, about 25 minutes. Place in a large saucepan. Add garlic, carrots, bouillon, parsley and water.
Bring mixture to a boil over medium-high heat; reduce heat. Simmer, stirring occasionally, until vegetables are tender, about 15 minutes.
Add butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls.
I like to garnish with pepperjack cheese and to warm things up further: crushed red pepper.