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| 2 -1/2 Pound Potato |
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| 1- 1/2 Cup Milk |
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| 1/2 Cup Potato Flakes |
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| 1/2 Stick Butter |
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| 1 Can Peas |
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| 1 Cup Chopped Carrots |
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| Pinch Salt and Pepper |
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| Dash Garlic to taste |
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| Dash Onion to taste |
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| 1 Package Mancinni's Bread |
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1)Boil 2-1/2 lbs. of potatoes, (peeled if preferred)until fork tender.
2)Drain 3/4 of water off (Reserve 1/4 cup of water in pot with potatoes)
3)Add 1-1/2 cups of milk, 1/2 cup of potato flakes, (add more to make thicker soup), 1/2 stick of butter, 1 can of peas, 1 cup chopped carrots, chopped onion, salt, pepper, and garlic to taste.
4)Simmer for 1 hour, or until carrots are tender.
Serve hot with Mancinni's butter bread on a cold
day. MMMMM!
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Recipe Author:
Submitted by: Rhonda D., Pittsburgh PA
Giant Eagle is not responsible for the content and quality of user submitted recipes.
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Posted:05/09/2008
Submitted by:
Gina, J.
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This recipe turned out a bit thick for me on the first try. I would use a bit more potato flakes but not more than a cup and a half.
Also, add more spices and it should turn out splendid. |
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