Prep 15 mins
Cook 30 mins
An inexpensive recipe for those weeks when payday is farther away than your bank account is empty. This is definitely not my favorite recipe for potato soup but it certainly is one of the cheapest. Feel free to replace veggies with whatever you have on had. Great way to sneak veggies in your diet. Great for leftovers for the rest of the week. I like to eat this for breakfast. This is just a recipe I made up out of what was in my kitchen.
- 4 lbs potatoes
- 1 (8 3/4 ounce) can sweet corn
- 1⁄4 head cauliflower
- 1⁄2 gallon milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic salt
- Dice potatoes and put in 5 qt stock pot. Barely cover potatoes with water, then boil. When potatoes are soft enough for a fork to go in, pour out 3/4 of water. Cover potatoes with milk, more or less depending on how soupy you want it and how many people you are trying to feed. Add salt, pepper, garlic salt, all to taste, corn and chopped cauliflower. Heat until you see soup starting to boil. DO NOT BOIL. This will cause the milk to separate. Enjoy.
Had to cut this way back, making just a fourth of the recipe, & starting with a pound of potatoes! It still made for a nice, comforting soup for the 2 of us, & we appreciate you posting the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]