Friday, November 20, 2009

In Cheryl's Kitchen: Easy Potato Soup

IMG_4212 (by Ateupamateur)

For this Friday - another installment of In YOUR Kitchen. I hope you didn't miss the inaugural installment on Tuesday. If you did miss it, make sure you check it out now. This time, it's my mother-in-law Cheryl's kitchen, and she has an easy and yummy recipe for you. As the weather turns cold and we're in the hustle and bustle of the holidays, there are days you just want to eat some comfort food. And you don't want that comfort to take ten hours to prepare.

cheryl and sam (by Ateupamateur)
That's Cheryl, with Sam, last Christmas.

Here is Cheryl to the rescue! I watched her make this recipe in about 15 minutes. Tops. It's perfect for a cold autumn night. It's also completely perfect when you're suffering from allergies, colds or flu. So here we go.

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The ingredients.

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Peel the potatoes.

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Slice them into large slices and put them in a large saucepan.

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Cover them almost with water - just enough for them to cook in.
Turn the heat up to let it boil.

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Cut up about 1/4 cup onion.
And season with a little salt, too.

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And add them on in.

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Cook that until fork tender.

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Then coarsely mash the ingredients in the pan.

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After that, add in 2TBS butter and a can of cream of chicken soup.
This is how Cheryl says she "cheats" to good, fast soup.
Now you know her secret.

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Then add in 1 3/4 to 2 cups of milk, depending on what consistency you like.

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Add in 1/4 tsp each of garlic powder, seasoned salt and pepper.

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And two slices of American cheese.
Then let it come to a boil again.

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Then let it simmer until you're ready to eat!

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And when you're ready, it's OH SO GOOD!

Cheryl's Potato Soup

3 good size potatoes or 4 medium potatoes
1/4 cup chopped onion
1 can cream of chicken soup
2 tablespoons of butter
1 3/4 to 2 cups of milk
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
2 slices American cheese
salt to taste

Peel and slice potatoes. Place in large saucepan and cover with water to bring to a boil. Add chopped onion and salt to taste. After mixture boils and potatoes become fork tender, mash potatoes coarsely.

Add butter, soup, milk, seasonings and cheese. Bring to a boil again. Simmer until you're ready to eat.

So, there you go! You'll love it! Try it out this weekend! Be thankful for potato soup!

This weekend - let's see, we've got an action packed agenda. My good friend Wilma is in town because she, Deborah and I are hosting a baby shower for our friend Stacy. I'll have photos of that for certain. And I'm shooting some more In YOUR Kitchen recipes. And I'm working. And I'll be trying once again to stay on the DIET. And I'll be dreaming of Thanksgiving. Of all the wonderful things I can be thankful for, and for all the things YOU are thankful for.

So best wishes for whatever you're up to. See you next week!

5 comments:

  1. Thanks for sharing this one! Looks easy and oh so yummy.

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  2. Amy, you have a knack for making all of your followers so hungry. I've always loved potato soup. Great with leaks too...

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  3. I have printed off Cheryl's recipe. Will give it a try when it gets a little colder. Like tomorrow!! Snow flurries are forecast for Thanksgiving.

    Torchy

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  4. This is a test to see if I can make a comment and not use anonymous. Nice receipe as well.

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  5. I want to make this recipe fairly immediately! My mouth is watering!

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