Mamas Potato Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
2 tbsp: Oil,
4 Cloves: garlic, minced
1 cup: Onions, finely chopped
3 medium: Tomatoes, peeled and chopped
1/2 cup: Green chilies, chopped
1 tbsp: Flour,
2 quart: Chicken broth, hot
2 1/2 cup: Raw potatoes, peeled and cut into small cubes
2 tsp: , salt or to taste
1 tsp: Black pepper,
2 medium: Sized carrots, peeled and thinly sliced
1 medium: Sized zucchini, thinly sliced
2 cup: Monterey Jack cheese, cut into small cubes
Directions:
Heat oil in 3-quart saucepan and add garlic, onions, tomatoes and
green chilies; saute for 3 minutes. Stir in flour and cook for 2
more minutes. Continue stirring as you pour in the hot broth. Add
potatoes, salt and pepper. Cover pan and simmer over low heat for 20
minutes. Add carrots and zucchini and cook for 15 minutes longer or
until potatoes are tender. Just before serving add the cubed cheese.
Makes 4 to 6 servings. Source: The Garlic Lovers Cookbook.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
green chilies; saute for 3 minutes. Stir in flour and cook for 2
more minutes. Continue stirring as you pour in the hot broth. Add
potatoes, salt and pepper. Cover pan and simmer over low heat for 20
minutes. Add carrots and zucchini and cook for 15 minutes longer or
until potatoes are tender. Just before serving add the cubed cheese.
Makes 4 to 6 servings. Source: The Garlic Lovers Cookbook.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
Tags
Soups