Potato Soup

Ingredients of Potato Soup

1. You need 2 of large potatoes (cubed).
2. Prepare 1 of onion (chopped).
3. Prepare 4 tbsp of butter.
4. Prepare 1 can of evaporated milk (12 oz).
5. It's 1 can of cream of mushroom soup (10.5 oz).
6. You need 1 cup of milk.
7. You need 1 cup of water.
8. You need 2 of chicken boullion cubes.
9. You need 3/4 cup of chedder cheese (shredded).
10. You need 2 tsp of cornstarch (heaping).
11. It's 2 tsp of curry powder.
12. It's 1 tsp of garlic powder.
13. It's 1 tsp of parsley flakes.
14. You need 1 dash of salt (to taste).
15. You need 1 dash of black pepper (to taste ).

Potato Soup step by step

1. In a microwave-safe bowl, heat water and chicken bouillon cubes in microwave until boiling. Stir until well blended. Set aside..
2. Chop onion. In a medium-large saucepan, saute the onions in butter over medium-high heat until tender..
3. Peel and cut potatoes into bite-sized cubes. In a microwave-safe bowl, heat in microwave for 1 minute and 30 seconds. Stir. Heat again for another minute. Add to saucepan with butter and onions..
4. Add chicken broth (made in step 1), milk, evaporated milk, and cream of mushroom soup to saucepan. Mix well..
5. Add remaining ingredients except for cheese. Mix well. Adjust the seasoning ratios to suit your tastes, if desired (I always add a little more garlic and curry)..
6. Bring to a boil over medium heat, stirring frequently (so as to not let the potatoes and onions settle on the bottom and burn). Reduce heat to low, cover, and simmer for 45 minutes, stirring often..
7. Add shredded cheese and mix well. Simmer uncovered for another 15 minutes, stirring a couple of times. Enjoy!.

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