Potato Soup (One pot)

 

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Hello!

Well, we are about to head to the airport in one hour. 😦 Leaving California to South Carolina again. It has been a wonderful week and the wedding was beautiful. I would add a picture but I left my memory card in my sisters laptop, next time. The weather has been BEAUTIFUL  though. I am so excited for Fall! The best season of them all. So to kick off my Fall food I have a delicious potato noodle soup for you that can be cooked in just one pot.

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I had made this recipe in the Spring on a cold day and it was so good but I didn’t want to post it since it was beginning to be Summertime. I was looking through my notebook and I ran across the recipe I wrote down and since it is beginning to look like Autumn, I was excited to cook it again! Did not disappoint.

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I did change a little bit to that recipe though so go off of this one instead. 🙂

Potato Soup (one pot)

  • 1 cube of butter
  • 8 TBSP flour
  • 1 small onion
  • sausage (the link kind) or ground turkey ( around 1/2 lb)
  • 2 cups milk
  • 4 cups chicken broth
  • 4 red potatoes, diced to about the size of a nickel
  • 2 1/2 cups dry wide egg noodles
  • 1/4 teaspoon of garlic
  • 1/4 teaspoon of salt and pepper
  • 1/2 cup corn
  • 1 stalk celery
  • 2 carrots, grated
  • 1/2 cup cheese
  • 1/4 cup parm cheese
  • whatever other veggies you would like!
  1. Although this looks like a lot of ingredients, it’s really not! First cut all your veggies so they are ready to go. Get a big pot and melt your butter. Once melted, mix in your flour.
  2. Put in your diced onion, grated carrot, celery, diced potatoes, and cooked sausage or ground turkey. (I usually use the linked sausage that’s already cooked so I don’t have to use any more dishes. easy peasy.)
  3. Let saute for a couple minutes while frequently stirring it around the pot.
  4. Pour in your milk and chicken broth.
  5. Pour in your noodles.
  6. Pour in your garlic, salt, and pepper.
  7. Stir until it is thick and your noodles are cooked. (around 6-8 minutes) You can also give it a good stir, put it on low, cover the pot, and let it sit until cooked for about 10 minutes.
  8. Stir in your cheeses and corn until melted and corn is warmed.

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I made my yummy Cornmeal Rolls to go with it. Yeah, I know we already had the carbs from the noodles and potatoes but it was sure good to dip in the soup on that cold day. Plus, if you had a lot of vegetables in your soup it makes you feel okay. 🙂

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Bon Apetit,

Marinn

 

 

 

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