Easy and Comforting Potato Soup for Jan. 74th

Creamy soup is best when dipped!

This Canadian "Spring" is leaving me feeling a bit like continuing hibernation... until June! I decided to cook up one of our favorite soups, for some comfort, after a cold hit our family a couple weeks ago.

*Note to Mother Nature: If you insist on the cold weather, at least end all the sniffy noses!? Peas n' franks!*

Q: What makes this recipe easy?

A: Chicken bouillon sachets (I used Knorr).

These are a pantry must have in my kitchen. They are best for when I don't have time to make a broth from scratch but still want to make soup that isn't straight from a can. You know, when I'm only feeling like a half-lazy mombie...

Prep: 20 mins Cook: 35-40 mins

Ingredients:

• 5 Potatoes (medium-large)

• 5 cups Water

• 2 cups Milk

• 2 tbs Butter

• 1/4 cup Flour

• 1 tbs Dill

• 4 sachets Knorr OXO Chicken Boullion (or equivalent)

• Salt and pepper to taste

Directions:

• Peel and chop potatoes into 2cm cubes.

• Mince garlic cloves

• Add water, potatoes, dill, salt, pepper, garlic, and sachets to large pot and bring to boil.

• Once potatoes are soft (about 20 mins) reduce heat to low.

• Mash potatoes until only occasional small pieces are left intact.

• If you want creamier consistency blend 50% of soup in blender. (I skip this step for less mess.)

• Mix the flour into the milk and slowly mix into the pot.

• Add butter to the pot.

• Stir and simmer until it reaches desired thickness.

• Bowl it up with some shredded cheese for topping and buttery toast for dipping!

Cole wanted to help Mama out!