Potato Bread Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 8 potatoes (peeled & sliced)
• 3 -4 carrots (sliced)
• 1 onion (chopped fine)
• 2 teaspoons fresh garlic (minced)
• 1 teaspoon olive oil
• 6 bouillon cubes
• 1 tablespoon parsley
• 1 tablespoon basil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika (optional)
• 1/8 teaspoon cumin (optional)
• water
• 10 1/2 ounces cream of mushroom soup (1 can)
• 4 ounces cream cheese (cubed)
• 2 cups milk
• 1 cup cheddar cheese (shredded)
• 75 g bread (3 slices wheat bread, grilled)
• 1 tablespoon margarine

Recipe

• 1 in large soup pot, saute onions and garlic in olive oil.
• 2 add potatoes, carrots and seasonings.
• 3 add water till potatoes are just covered.
• 4 bring to a boil, cover and simmer on medium until potatoes and carrots are soft (approx. 20 min). stir.
• 5 add soup, cream cheese, milk, and cheese and stir till melted/blended.
• 6 in a skillet, grill both sides of bread in margarine. cool, then cut bread into 1" pieces and add them to the soup. stir and serve.
• 7 for garnish, you could top with crisp bacon crumbles, chives, and/or sour cream.
• 8 note: i do not recommend freezing.