Joe made this lovely soup tonight. It's rich and velvety and filling. Yummy!
2 cups carrots, diced
4 cloves garlic,minced
4 mushrooms, diced(that's all we had, we would probably have used more if we had them)1/2
1 small valdilia onion, diced
14 oz chicken broth
2 cups milk -- more for thinning
3 cups mashed potatoes(we had some in the freezer leftover from potato enchiladas so they were already seasoned with chili powder,butter,garlic powder, onion powder and cumin)
8oz pepper jack cheese, grated
2oz Colby cheese, grated
1/4 cup butter
2 tbls flour
I think it would be good with green onions, chopped for garnish, but we didn't have any.
1.place the butter,garlic,onion,mushroom,carrots in a large soup pot and saute for until onions are tender, about 3 mins.
2. add the flour, stirring to make a roux
3. slowly whisk in the broth and the milk
4. stir in the potatoes
5. simmer, stirring occasionally, for 30 mins.
6. remove from heat, stir in the cheese , add more milk to thin if needed. ladle into bowls and top with green onions.
Ours was delicious with the taste of chili and cumin from the mashed potatoes. Since you probably won't have chili flavored mashed potatoes you may want to add spices:
1-2tsp chili powder
1-2 tsp garlic powder
1/2 - 1 tsp cumin
1 tsp onion powder
1/2-1 tsp cayenne pepper
or we think it would be tasty with just salt and pepper.