By Anne Payne

 

I know it is quite hot currently in southeast Texas, but I am a fan of soup during all four seasons.

Here is a comfort soup, Potato Soup w/Carrots and Cheese, which I modified somewhat.  It originally came from the 2002-03 AAUW (American Association of University Women) Cookbook, page 22, with source merely listed as Karen’s friend, Helen.  Anyway, kudos to Helen for a delicious soup.  As known, I do not take credit for any recipe that is not mine.  However, I will note any modifications I make.

 

Equipment needed:

Large cooking pot with lid, (my mom called it a “stewer” pot)

Large stirring spoon

Large ladle spoon

 

Ingredients:

1-can chicken broth

2 cubes chicken bouillon

3 cups water

 

Cook all the above in large pan until bouillon melts and all boils slightly.

 

Add:

1/2 cup thinly cut carrots (I used 1 small package frozen crinkle-cut round carrots.)

1-32 oz. package frozen hash browns

2 Tbsp. dry onion flakes (I used onion powder.)

1 Tbsp. dry celery flakes (I used celery salt.)

1 large can evaporated milk

Much pepper (I used only a bit.)

 

Mix all together with broth, water, and bouillon until hash browns are soft, about 20-30 minutes.  Then, remove from heat.

 

Add:

1 large jar Cheese Whiz

 

Mix Cheese Whiz with all ingredients and serve warm.

Ladle soup into bowls.  Makes a lot.