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content/potato-soup-dairy.md

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+---
+title: Potato Soup (Dairy)
+tags: ['potato', 'milk', 'soup']
+date: 2022-05-19
+author: "Matthew"
+---
+
+For the lactose tolerant. Serves many people or one person for many days.
+
+## Ingredients
+
+- Potatoes (yellow or brown), I don't count but 10+
+- Butter, a stick or two
+- Whole Milk
+- Garlic
+- Cheese (optional)
+- Onion Greens (optional)
+- Sour Cream (optional)
+
+## Directions
+
+1. Bake the potatoes at 450° for about an hour.
+2. Take them out and leave them to cool for a good 10 minutes.
+3. Begin heating up a big pot to about medium temperature, and put the butter in to melt.
+4. Cut the potatoes in half and scoop them directly into the pot.
+5. Once you are finished with that, begin mashing them until they are a nice mashed-potato-like consistency.
+6. Add milk little by little, stirring as you go, until you reach the desired consistency. I usually use half a gallon or so.
+7. Shred cheese into the soup. Then add garlic, salt, pepper, cayenne, onion greens, and anything else you can think of.
+9. Let the soup reach a boil, stirring constantly. Remove from heat and serve.
+10. I usually eat it with sour cream mixed in to cool it down and get that extra dairy in.