Due to the popularity of this soup (at our house), I'm posting it here for others to enjoy. I originally got it from my sister's college roommate (thanks, Sandee). I've tweaked it to use chicken broth (she was [is?] vegan), and its still the yummiest soup in the world. So simple, so satisfying, and so colorful with the inclusion of the carrots & celery.
Sandee’s Potato Soup
Ingredients:
4 cups water (or chicken broth, or vegetable broth)
4 cups potatoes
1 cup onions
1 cup celery
1 cup carrots
1 can (5 oz) evaporated milk
Salt, pepper, butter/margarine
Directions:
Peel & chop vegetables (this is the chicklets’ job).
Saute onions in a clump of butter/margarine until onions are translucent.
Add broth/water.
Add potatoes, carrots, celery & bring to a boil.
Reduce heat & simmer until tender (approx 20 minutes).
Remove from heat. Pour in evaporated milk. Add salt & pepper to taste. Stir. Serve with bran muffins.
And because my family goes through so many of these muffins whenever we have potato soup, I naturally have to include this recipe as well. These suckers are so tasty. Make sure you double the recipe & throw the extras in the freezer. Excellent straight from the microwave on a cold morning.
The Original All-BranTM Muffins
Ingredients
1 1/4 c all purpose flour
1/2 c sugar
1 T baking powder
1/4 t salt
2 c All-Bran cereal
1 1/4 c milk
1 egg
1/4 c vegetable oil
Directions
1. Stir together flour, sugar, baking powder, & salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.
Wow, now I'm really hoping for leftovers for dinner. Something tells me the chix will beat me to them!
