|
INGREDIENTS
1 onion, diced 1 Tbsp cumin 2 Tbsp butter 2 cans diced potatoes (drained) 4 c. chicken stock 1 can corn (drained) 1 cup shredded Italian cheese mix 1 cup milk 1 tsp. flour DIRECTIONS In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3-4 minutes. Add cumin and cook, stirring, for another 1-2 minutes, until cumin is fragrant. Add potatoes, corn, and stock, bring to a boil. In the meantime, mix milk with flour until mixture is smooth, then add to the soup, stirring constantly. Remove from the heat and stir in the shredded cheese, stirring until melted. Ladle into bowls and Enjoy!
0 Comments
Leave a Reply. |
Explore the New Mountain Rose Journal & Catalog
Categories
All
Support this Site
Shop with any of the companies below to support this site! Simply click on their image to start shopping—it won't cost you a thing.           |
|
|
|
This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
|
On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
|
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
|
|
|
|
|
|
|
|
|
|
|