One can’t help but love Paula Deen when watching her cook. Maybe it’s her southern accent or just the way that she talks about food, but I love watching her cook. This potato soup is divine. I didn’t add the shrimp (grocery day is Monday) and it still tasted delicious. On a cold rainy night, we all need a little Paula Deen in our kitchen.
Ingredients: 1/2 stick butter, 1 small onion, 2 medium carrots, 2 tablespoons all-purpose flour, 7-8 medium russet potatoes, 4 cups milk (I used 2%), 2 chicken bouillon cubes dissolved in 1/2 cup hot milk, 1 cup half-and-half, bacon for garnish, grated Cheddar for garnish, green onions for garnish, salt and pepper to season
Melt the butter in a saucepan (4-quart) on medium heat. Dice the peeled potatoes, onions and carrots making them around the same size. Add the carrots and onions to the saucepan and sautee in butter for 5 minutes.
Add the flour and whisk in. Cook for about a minute.
Add the potatoes, milk and dissolved bouillon cubes.
Cook for 30 minutes (in the actual recipe it said 15 but when I was cooking the potatoes were definitely still not ready), or until the potatoes are very tender and some of them have begun to break into mush. Add half-and-half, salt, and pepper.
In the meantime chop up some fresh green onions, grate some cheddar cheese and fry up some bacon. Garnish with all once the soup is ready and served. Of course in the Paula Deen style, from my kitchen to yours.