Cheesy Potato Soup
Fall is my favorite season, and maybe it's just me, but as fall gets closer, I get more and more excited to start baking and cooking yummy fall things! I found these on a friend's sight, and they looked soooo good!
This is a great soup especially for fall in a Pumpkin Bread bowl!
Enjoy...
To make Roux:
3/4 C. Margarine
3/4 C. Flour
*Cook on low heat until it reaches a light caramel color
Remove from heat & add:
2 C. Milk
2 C. Half & Half
Cheese as you desire
*return to heat & cook slowly until cheese & mixture thicken stirring constantly.
*in another pan cook the following;
3 C. Potatoes diced small
1 C. Carrots diced small
1 C. Celery diced small
1/2 to 1 whole onion Chopped
1 T . Basil
3 C. water
4 Chicken Bouillon cubes
*Cook until done
~add cheese mixture to the Vegetables and OH what a delight!
Enjoy...
To make Roux:
3/4 C. Margarine
3/4 C. Flour
*Cook on low heat until it reaches a light caramel color
Remove from heat & add:
2 C. Milk
2 C. Half & Half
Cheese as you desire
*return to heat & cook slowly until cheese & mixture thicken stirring constantly.
*in another pan cook the following;
3 C. Potatoes diced small
1 C. Carrots diced small
1 C. Celery diced small
1/2 to 1 whole onion Chopped
1 T . Basil
3 C. water
4 Chicken Bouillon cubes
*Cook until done
~add cheese mixture to the Vegetables and OH what a delight!
Pumpkin Chocolate Chip Muffins
5 Eggs - beat
Add:1 1/3 cups oil
1 16 oz can pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp soda
2 - 3 oz. pkg. instant vanilla pudding
Mix until creamy Add chocolate chips
Bake at 350 until done...
About 30-35 minutes for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top!
HAPPY FALL COOKING!
1 comment:
Hello Rich and Car! Dev, Ty and I tried the muffins and they were divine! Thanks for sharing the recipe. I copied it for Lynette, she is going to make them too.
Miss you guys! Love you!
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