Nothing “hits the spot” on a cold winter night like a bowl of warm soup! That is pure comfort food, in my opinion. I made this creamy soup for my family on a stormy night last week and we all loved it! My boys are usually not huge soup fans, but they were pleased with this one! I think the warm breadsticks for dunking helped:) This comes together fast with ingredients most people have on hand. Well, other than the half and half–that is not something I keep on hand:) You can easily swap that out for whatever milk you have in the fridge or a can of evaporated milk. It is less creamy with milk, but still fantastic and lower in calories that way too! The is soup is very flavorful, but can be salty if you use milk instead of half and half. Just start with 2 bouillon cubes and add more if needed. Enjoy!
Also, I am starting a new series on Melandboys–Friday Favorites. Not every Friday–but every once in awhile:) I always love hearing about great products–so if you have something (anything ) that you love and/or can’t live without, please let me know! Here are a few random things I am enjoying right now to start it off:)
Creamy Potato Soup
submitted by Melanie ~thesisterscafe.com
6 c diced potatoes
3 stalk celery
1 c chopped onion
3 (14.5 oz) cans chicken broth, divided
4 cups half and half cream
6 TB butter, melted
6 TB flour
4 cubes chicken boullion
1/2 tsp ground black pepper
In a large pot bring potatoes, celery and onion to a boil in 2 cans of the broth (4 cups). Cook until tender, 15 minutes. Drain and reserve liquid.
Combine reserved broth and half and half in pot. In a bowl combine melted butter and flour. Stir into half and half mixture over medium heat until thickened. Add the reserved vegetables, remaining broth, bouillon cubes and pepper. Heat through and serve.
Recipe source: Allrecipes