Longing for comfort food, but don't want to cook, for long? This delicious garlic-potato soup is easy, delicious and sure to be a repeat on your menu!AIMEE FORTNEY'S EASY GARLIC POTATO SOUP
- 6 large potatoes
- 3 cloves of garlic
- 3/4 cup Greek yogurt
- 2 cups extra sharp cheddar cheese, shredded or grated
- 2 1/2 cups milk (you may need more; just eyeball it to see what you need)
- 1/2 cup reduced sodium chicken broth
- salt and pepper to taste
- dash of freshly grated nutmeg
Peel and cut potatoes into equal sized cubes. (This will ensure that they cook evenly.) Boil garlic and potatoes together until they are fork tender, and drain. (Remember to always cook your potatoes in cold water, that you bring to a boil, not to drop them into boiling water.) Return potatoes to saucepan and add Greek yogurt, cheese, and seasonings. With a hand mixture, gently mix until all ingredients are combined. Add milk slowly until the potatoes are covered, and stir to combine. Let simmer over a low heat for about 10 to 20 minutes, tasting to see if your seasonings need to be adjusted. (With leftover potato soup, it will often thicken in the refrigerator. Just add a little more milk and reheat).Learn more about Not the Perfect Cook at http://www.nottheperfectcook.com. Please Like on Facebook.
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