Kae's Creamy Potato Soup 🥔🍲

Warm, comforting, and incredibly easy to make, this creamy potato soup is the perfect dish for chilly days or whenever you desire a hearty meal. With its smooth texture and rich flavors, it’s bound to become a family favorite! 💖 Consider pairing it with some fresh bread or a garden salad for a complete meal.

Ingredients

For the soup base

5 cups cubed potatoes (about 4 medium-sized)
2 carrots, diced
1/4 cup finely chopped onion
1/2 cup chopped green pepper

For the creamy sauce

2 sticks margarine (1/2 cup)
1/3 cup all-purpose flour
1 quart milk (preferably whole milk for creaminess)

For the broth

3 chicken bouillon cubes
3 beef bouillon cubes
Water (from cooking vegetables, as needed)

Instructions

In a large pot, combine the cubed potatoes, diced carrots, chopped onion, and green pepper. Add just enough water to cover the vegetables and cook until they are tender (about 15 minutes).

🕒 Pro Tip: Keep an eye on the water level to ensure the vegetables don’t boil dry!

In a separate saucepan, melt the margarine over medium heat. Once melted, whisk in the flour to make a roux. Gradually add the milk, stirring constantly, until the sauce thickens and is smooth.

⭐ A little secret: For a richer flavor, you can sauté some garlic in the margarine before adding the flour!

Add the chicken and beef bouillon cubes to the sauce, stirring until fully dissolved.
Combine the cooked vegetables with the creamy sauce in the large pot. If you need to thin it out, add some of the water used to cook the vegetables until you reach your desired consistency.
Heat through on low, stirring occasionally.

🍽️ Serve hot and enjoy the comfort in every spoonful!

Variations

Vegetarian Option: Simply use all vegetable bouillon cubes instead of chicken and beef for a meat-free version.
Herb Infusion: Add fresh thyme, rosemary, or parsley for extra flavor. A tablespoon of dried herbs will work too! 🌿
Spicy Kick: Toss in some diced jalapeños or a dash of cayenne pepper to give the soup a little heat! 🌶️
Creamy Texture: For an even creamier soup, blend half of the finished soup in a blender, then mix it back into the rest.

Serving Suggestions

This potato soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a light salad. Feel free to garnish with a sprinkle of fresh herbs or crumbled bacon for added flair! 🥓🥗

Enjoy this delightful bowl of warmth made with love! ❤️

All Revisions

ocr

Here's the text from the image: **POTATO SOUP** - 5 cups cubed potatoes - 2 carrots diced - ¼ cup finely chopped onion - ½ cup chopped green pepper - 2 sticks margarine - ⅓ cup flour - 1 quart milk - 3 chicken bouillon cubes - 3 beef bouillon cubes **Instructions:** Cook potatoes, onion, carrots, green pepper in a small amount of water. Make white sauce with 2 sticks margarine, flour, and milk. Add chicken and beef bouillon cubes and cook until dissolved. Put all together, stir, and heat up. Water in which vegetables were cooked can also be added. (8 servings) *Kae Handschin*

llm

# Kae's Creamy Potato Soup 🥔🍲 Warm, comforting, and incredibly easy to make, this creamy potato soup is the perfect dish for chilly days or whenever you desire a hearty meal. With its smooth texture and rich flavors, it’s bound to become a family favorite! 💖 Consider pairing it with some fresh bread or a garden salad for a complete meal. ## Ingredients ### For the soup base - 5 cups cubed potatoes (about 4 medium-sized) - 2 carrots, diced - 1/4 cup finely chopped onion - 1/2 cup chopped green pepper ### For the creamy sauce - 2 sticks margarine (1/2 cup) - 1/3 cup all-purpose flour - 1 quart milk (preferably whole milk for creaminess) ### For the broth - 3 chicken bouillon cubes - 3 beef bouillon cubes - Water (from cooking vegetables, as needed) ## Instructions - In a large pot, combine the cubed potatoes, diced carrots, chopped onion, and green pepper. Add just enough water to cover the vegetables and cook until they are tender (about 15 minutes). > 🕒 Pro Tip: Keep an eye on the water level to ensure the vegetables don’t boil dry! - In a separate saucepan, melt the margarine over medium heat. Once melted, whisk in the flour to make a roux. Gradually add the milk, stirring constantly, until the sauce thickens and is smooth. > ⭐ A little secret: For a richer flavor, you can sauté some garlic in the margarine before adding the flour! - Add the chicken and beef bouillon cubes to the sauce, stirring until fully dissolved. - Combine the cooked vegetables with the creamy sauce in the large pot. If you need to thin it out, add some of the water used to cook the vegetables until you reach your desired consistency. - Heat through on low, stirring occasionally. > 🍽️ Serve hot and enjoy the comfort in every spoonful! ## Variations - **Vegetarian Option**: Simply use all vegetable bouillon cubes instead of chicken and beef for a meat-free version. - **Herb Infusion**: Add fresh thyme, rosemary, or parsley for extra flavor. A tablespoon of dried herbs will work too! 🌿 - **Spicy Kick**: Toss in some diced jalapeños or a dash of cayenne pepper to give the soup a little heat! 🌶️ - **Creamy Texture**: For an even creamier soup, blend half of the finished soup in a blender, then mix it back into the rest. ## Serving Suggestions This potato soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a light salad. Feel free to garnish with a sprinkle of fresh herbs or crumbled bacon for added flair! 🥓🥗 *Enjoy this delightful bowl of warmth made with love!* ❤️

name

Kae's Potato Soup

Gallagher Kitchen