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  • Scalloped Potato Soup

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    sherwoodmerrywalkers
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    This recipe provides instructions for making a scalloped potato soup with butter, onions, garlic, celery, carrots, potatoes, ham, water, bouillon, flour, milk, evaporated milk, cheddar cheese, salt, pepper and parsley. The ingredients are sauteed together before water and bouillon are added to steam the vegetables. Flour is then stirred in before slowly adding both milks to thicken the soup. Cheese, salt, pepper and parsley are stirred in at the end before serving warm, serving about 6 people.

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    This recipe provides instructions for making a scalloped potato soup with butter, onions, garlic, celery, carrots, potatoes, ham, water, bouillon, flour, milk, evaporated milk, cheddar cheese, salt, pepper and parsley. The ingredients are sauteed together before water and bouillon are added to steam the vegetables. Flour is then stirred in before slowly adding both milks to thicken the soup. Cheese, salt, pepper and parsley are stirred in at the end before serving warm, serving about 6 people.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    7 views2 pages

    Scalloped Potato Soup

    Uploaded by

    sherwoodmerrywalkers
    This recipe provides instructions for making a scalloped potato soup with butter, onions, garlic, celery, carrots, potatoes, ham, water, bouillon, flour, milk, evaporated milk, cheddar cheese, salt, pepper and parsley. The ingredients are sauteed together before water and bouillon are added to steam the vegetables. Flour is then stirred in before slowly adding both milks to thicken the soup. Cheese, salt, pepper and parsley are stirred in at the end before serving warm, serving about 6 people.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Linda Lantz

    Scalloped Potato Soup 2 Tbsps butter 1 large onion 2 garlic cloves, minced 2 celery sticks, diced 2 carrots, diced 4 large potatoes, diced to 1 pound pre-cooked ham, sliced thin cup water 1 tbsp vegetable bouillon cup flour 1 quart lowfat milk 1 can evaporated milk ** pound cheddar cheese, chopped Salt and pepper to taste cup fresh parsley, chopped In a Dutch oven melt butter over medium-low heat. Then add vegetables and saute. Add ham and cook for about 5 minutes.

    Add water and bouillon. Cover to steam until vegetables are fork tender. Stir in flour, then slowly stir in both types of milk. Allow mixture to get hot, but dont boil. Stir in cheese and let melt while soup thickens. Stir in salt, pepper and parsley. Serve warm. Serves 6 ** I use either evaporated milk or fresh cream for this soup.

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