Potato Soup

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6 medium potatoes 3 carrots ¼ cup butter 2 Tablespoons minced onion 3-4 cups chicken broth 1 cup heavy cream 1 cup shredded cheese sea salt Scrub potatoes and carrots, cut into bite-sized pieces, and set aside. In dutch oven, sauté minced onion in the butter. Pour in chicken broth and stir on high heat until bubbly. Add potatoes and carrots to pot. Salt liberally. Allow potatoes to cook about 15-20 minutes or until tender, stirring occasionally. Remove from heat and add cheese and cream. Test to see if you need more salt. Serve with salad and muffins.

6 medium potatoes
3 carrots
¼ cup butter
2 Tablespoons minced onion
3-4 cups chicken broth
1 cup heavy cream
1 cup shredded cheese
sea salt

Scrub potatoes and carrots, cut into bite-sized pieces, and set aside. In dutch oven, sauté minced onion in the butter. Pour in chicken broth and stir on high heat until bubbly. Add potatoes and carrots to pot. Salt liberally. Allow potatoes to cook about 15-20 minutes or until tender, stirring occasionally. Remove from heat and add cheese and cream. Test to see if you need more salt.

Serve with salad and muffins.

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