Loaded Potato Soup II

A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions.

Step: 1

Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.

Step: 2

In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.

Step: 3

Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

Per Serving: 220 calories; protein 4.8g; carbohydrates 41.9g; fat 4g; cholesterol 10.5mg; sodium 668.2mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.