And I thought it would be fun to post how I use them all. most of them.
(…..I already scarfed down the Mango slices….)
Anyway, I’ll start it off with how I use the Whipping Cream:
Potato Leek Soup-3 Potatoes
-2 White onions
-1 Bunch of leeks
-Chicken Stock
-Whipping Cream
-Thyme, Rosemary, Salt & Pepper
It really couldn’t get any easier, and it’s absolutely DELICIOUS! People think it’s so good, and gourmet…but it’s not. (If you serve it in a bread bowl it’ll really knock their socks off!)
Here are the instructions:
Bring some Chicken stock to a boil:
Cut up your leeks:
Cut up your onions:
Cut up your potatoes:
Add to the Pot & Simmer 30 minutes
After 30 Minutes Turn to LOW and Add in your Thyme and Rosemary:
Then Add in your Whip Cream (half the container):
Salt & Pepper to taste, Serve in a bowl with CRUSTY bread for dipping:
(I like my all chunky, but Hubby likes his Potatoes smashed up a bit and the soup more thick…so if you like mash up some of the potatoes :)
Stay tuned….The Frying Cheese is next!
I love potato leek soup! I’m going to try this for sure!
Totally have the same prob w Traders.
What I do with potatoes is blend them with a food processor or blender just on a few whirls to mix it well but not make it overly starchy & still keep it semi chunky.