I love this recipe...It doesn't take a TON of work, but it's very, very good. I don't know exact quantities, but you can just kind of wing it. I usually make a big pot full of this stuff, because it stores really well in the fridge.
Red Potatoes
Two family size cans of chicken broth (regular Swanson is best, NOT reduced sodium or diet...trust me on this one.)
diced celery
shredded carrots
a small white (or yellow) onion, or half of a large onion (chopped up as small as you can get it.)
shredded cheddar cheese to taste
whatever spices you love....Casey likes it if I put a little garlic on there.
flour or cornstarch as a thickener...flour tastes better.
peel and cut the potatoes into chunks and put them in a pot (no water). Pour in all of the chicken broth (like mashed potatoes..but with broth.) Boil the potatoes until they're done. Do NOT drain. While it's cooking, throw in the onions and carrots near the beginning, and the celery near the end. Mush up the potatoes either with a spoon or potato smusher. Then the spices. Then the flour. (to add it in without clumps, put a little cold water in a cup with about 2 tbs of flour and make sure it's blended. Put a little of the potato mix in there and stir...then dump it all in the pot.) Then put in cheddar cheese to taste.... Then you're done! Dish it up and enjoy!
*** If you put too much cheese in, it'll still be really good, but when you put it in the fridge later, it'll congeal into cheesy mashed potatoes. It's still good, but to make it soup, just stir some water in there before you put it in the microwave to reheat.
****Some people like to put crumbled bacon in there, too..but I don't. I think it's better without it. The bacon flavor takes away from all the other yummy flavors of the veggies.
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