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Potato Soup (Simple)
45 MEDIUM/LARGE RUSSET POTATOES (PEEL AND CHOP INTO 3/4 INCH PIECES)
1/2 KNORR CHICKEN BOUILLON CUBE OR 2 REGULAR SQ. BOUILLION CUBES.
1 CUP HALF & HALF
2 TBSP. CORN STARCH
1/4 TSP. PEPPER
1/2 TSP. SALT
34 TBSP. SALTED BUTTER
Put potatoes in medium saucepan. Add water to top of potatoes. Add ½ Knorr bullion OR 2 cubes of regular bullion. Bring to a boil on medium/high setting. Once boiling set timer and boil 12 minutes. In glass measuring cup combine half and half, cornstarch, pepper, and salt. Whisk well. Add to potatoes when timer goes off. Put on medium/high heat and add butter. Stir well. Simmer 5 minutes and serve.
Optional (add cheese or garnish as desired) I love this soup just as it is.
Serves 45 (one per potato)
TIP: DO NOT add skim or lowfat milk into boiling base or it will curdle! Use half and half or whole milk.

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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!


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