POTATO BREAD SOUP

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Potato Bread Soup image

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.

Provided by FoodDramaGirl

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 19

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

Steps:

  • In large soup pot, saute onions and garlic in olive oil.
  • Add potatoes, carrots and seasonings.
  • Add water till potatoes are just covered.
  • Bring to a boil, cover and simmer on medium until potatoes and carrots are soft (approx. 20 min). Stir.
  • Add soup, cream cheese, milk, and cheese and stir till melted/blended.
  • 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.
  • For garnish, you could top with crisp bacon crumbles, chives, and/or sour cream.
  • Note: I do not recommend freezing.

Nutrition Facts : Calories 328, Fat 13.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 810.4, Carbohydrate 42.4, Fiber 4.7, Sugar 3.9, Protein 10.5

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