Recipe

My Potato Soup Recipe

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Ingredients

3 tbsps butter .
8 tbsps parsley, a 1 . 25 oz. bottle .
8-10 medium potatoes .
1 (12 oz) can evaporated milk .
4 c water .
salt .
3 large yellow sweet onions, sliced .
pepper .
1 (10 3/4 oz) can cream of chicken soup

Directions

Step #1 (*The main thing for this recipe is the Parsley! It is very important!*).
Step #2 Peel potatoes & cut them into big bite-sized chunks.
Step #3 Add the 4 c of water to a big pot, then add all of the potatoes.
Step #4 Add parsley at the same time -- usually half of a 1.
Step #5 25 oz bottle, about 6 tbs of parsley.
Step #6 (*the parsley should be very thick in the pot*).
Step #7 Bring to a boil then turn stove down to medium high, let boil for 15 mins, or until potatoes are "cooked".
Step #8 Immediately add the can of cream of chicken & the can of evaporated milk, all of the onions, & 2-3 more tbs of parsley.
Step #9 Don't use the entire 1.
Step #10 25 oz bottle, should be about a tbs left in the bottle.
Step #11 While potatoes are cooking, dice the onions, can have big pieces of onions & slices as well -- the onions don't have to be sliced into tiny little bits.
Step #12 It is better if the sliced onions are bigger dices.
Step #13 Let all ingredients cook for about 20-30 mins on medium or medium low.
Step #14 Halfway through turn down to low-medium.
Step #15 Add salt & pepper, & more butter if needed.
Step #16 (*I usually don't eat butter in my bowl, again, so I usually don't add the butter to the pot, just to the individual bowls, but this, is just another idea*).
Step #17 (*can replace the cream of chicken with cream of mushroom to make it more of a vegetarian meal*).
Step #18 The next day this is even better.
Step #19 I have even thought about cooking it & not eating it till the next day -- but this soup is too irresistable for me to be able to do this!:).
Enjoy the My Potato Soup recipe