Potato Bread Soup

Creamy and hearty...wonderful for a cold winter's day. This incorporates my grandmother's recipe (with grilled bread) and two other recipes to create this delicious version. My husband just loves it! This recipe makes a large pot of soup.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 8  potatoes (peeled & sliced)
• 3 -4  carrots (sliced)
• 1  onion (chopped fine)
• 2  teaspoons fresh garlic (minced)
• 1  teaspoon olive oil
• 6  bouillon cubes
• 1  tablespoon parsley
• 1  tablespoon basil
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon paprika (optional)
• 1⁄8 teaspoon cumin (optional)
•  water
• 10 1⁄2 ounces  cream of mushroom soup (1 can)
• 4  ounces cream cheese (cubed)
• 2  cups milk
• 1  cup cheddar cheese (shredded)
• 75  g  bread (3 slices wheat bread, grilled)
• 1  tablespoon margarine

Directions

1. In large soup pot, saute onions and garlic in olive oil.
2. Add potatoes, carrots and seasonings.
3. Add water till potatoes are just covered.
4. Bring to a boil, cover and simmer on medium until potatoes and carrots are soft (approx. 20 min). Stir.
5. Add soup, cream cheese, milk, and cheese and stir till melted/blended.
6. In a skillet, grill both sides of bread in margarine. Cool, then cut bread into 1" pieces and add them to the soup. Stir and serve.
7. For garnish, you could top with crisp bacon crumbles, chives, and/or sour cream.
8. Note: I do not recommend freezing.