Hammett’S Potato Soup

1. 1

   Put cubed potatoes and sliced carrots in a pot and cover with water, just higher than the potatoes. Turn heat on high and add 2 teaspoons of chicken base per quart of water, about 4-6 teaspoons total. Bring to a boil for 10 minutes, then taste the water. Add more chicken base if needed. Continue to boil until carrots are tender.

2. 2

   While water is boiling, saute onions and celery in 1 tablespoon butter, until veggies become soft.

3. 3

   Add celery and onion to the potatoes and turn the heat to low. Pour in instant mashed potatoes until desired consistency is reached (usually 2 cups). Turn heat off and add 1-2 sticks of butter. Stir in half-and-half until creamy.

4. 4

   Serve with shredded cheddar cheese and crackers. Enjoy!

No additional tips available.