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diff --git a/content/potato-soup-dairy.md b/content/potato-soup-dairy.md new file mode 100644 index 0000000..2ca93b3 --- /dev/null +++ b/content/potato-soup-dairy.md @@ -0,0 +1,30 @@ +--- +title: Potato Soup (Dairy) +tags: ['potato', 'milk', 'soup'] +date: 2022-05-19 +author: "Matthew" +--- + +For the lactose tolerant. Serves many people or one person for many days. + +## Ingredients + +- Potatoes (yellow or brown), I don't count but 10+ +- Butter, a stick or two +- Whole Milk +- Garlic +- Cheese (optional) +- Onion Greens (optional) +- Sour Cream (optional) + +## Directions + +1. Bake the potatoes at 450° for about an hour. +2. Take them out and leave them to cool for a good 10 minutes. +3. Begin heating up a big pot to about medium temperature, and put the butter in to melt. +4. Cut the potatoes in half and scoop them directly into the pot. +5. Once you are finished with that, begin mashing them until they are a nice mashed-potato-like consistency. +6. Add milk little by little, stirring as you go, until you reach the desired consistency. I usually use half a gallon or so. +7. Shred cheese into the soup. Then add garlic, salt, pepper, cayenne, onion greens, and anything else you can think of. +9. Let the soup reach a boil, stirring constantly. Remove from heat and serve. +10. I usually eat it with sour cream mixed in to cool it down and get that extra dairy in.
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