Potato Soup – needlery!



	Potato Soup 6 medium potatoes peeled and diced 1 medium onion chopped 2 medium carrots shredded stick butter (1/4 cup) 2 cups chicken stock (use canned or granules or bullion) 1 tsp. salt pepper to taste 1 cup half-and-half (milk/cream) 1 cup diced ham, fried bacon, or your favorite sausage garnish with parsley, chives, or green onions Sauté potatoes in butter for 5 minutes. Add onions and sauté for another 5 minutes. Add chicken stock and cook until potatoes are tender. If you want, you can puree this mixture in a blender or mixer, or you can just take a hand potato masher and mash them right in the pot. I like to mash them a little bit so some of the potatoes are still in chunks and some are mashed – just my preference. Add the seasonings, half-and-half, and your choice of meat. Cook for another hour and serve with bread or crackers.