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diff --git a/content/potato-soup-dairy.md b/content/potato-soup-dairy.md deleted file mode 100644 index 2ca93b3..0000000 --- a/content/potato-soup-dairy.md +++ /dev/null @@ -1,30 +0,0 @@ ---- -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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