Recipe: Drop Dead Potato Soup

Drop Dead Potato Soup

1 cup diced onions
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 tbsp. dried parsley
1/4 tsp. cumin (optional)
1 tbsp. vegetable oil
1 quart clear chicken stock
6 cups half-inch cubed potatoes
1 (16 oz.) can evaporated milk
3 tbsp. flour or arrowroot

Put onion, carrots, celery, and spices in a pot and add oil. Saute 5 minutes.

Add chicken stock and potatoes. Cook 20 minutes.

Add milk (reserve enough milk to add to the thickener) and cook low to medium heat 10 minutes. Stir frequently.

Mix flour with reserved milk to make a thickener.

Bring soup to low boil and add thickener while stirring. Cook 5 minutes and reduce to low. Adjust thickness with milk or water to desired consistency. Salt and pepper to taste.

Serve sprinkled with bacon bits and shredded cheddar cheese. Add a few chopped onions for color and you have Drop Dead Potato soup...Enjoy !!!

From: Ben/Tn