Potato Soup

I made potato soup today. The most labor-intensive part was dicing the potatoes. I also overestimated the number I would need so I have a couple extra big russet ones. Oh well. The recipe I used is here.

The changes I made:

-low sodium chicken broth
-5 cups of 2% milk instead of the half-and-half
-margarine instead of butter

It still tasted great even with these changes and I yielded probably 15 cups of soup instead of 12 because of the added milk. I kept a little bit for the refrigerator and froze 11 cups in quart-sized freezer bags. (They were out of pint-sized ones.)

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About Jen

Jen isn't quite sure when she lost her mind, but it is probably documented here on Meditatio. She blogs because the world needs her snark at all hours of the night... and she probably can't sleep anyway.