potato soup with whole milk? ( need to use alot of milt before it spoils)?

chop the potatoes bacon and onion and chive cook of at a low heat with the butter when it is browned off slowly add the milk and simmer for 20mins to 30 mins and slowly add corn flour and water mix about 2 and a half table spoons of corn flour until it is a paste add to thicken. Cheese can be added on top a mix in slowly hope this helps.

Creamy potato cheese soup

1. Throw that Velveeta in the garbage; it's not worth using.

Wash and dice potatoes (no need to peel them). Parboil until almost fully cooked. Drain and set aside.

Chop 2 medium onions.

Mince 2 cloves garlic.

Cube cheddar cheese.

Fry bacon till crisp; crumble.

In a soup pot, melt 4 Tbsp. butter

Saute chopped onions until transparent, add minced garlic. Saute for another five minutes.

Add 3 Tbsp. corn starch OR 5 Tbsp. flour; mix well.

Add 2 cups milk.

Cook on medium-high heat, stirring frequently, until mixture starts to thicken.

Reduce heat, add cubed cheddar cheese, and stir until cheese is melted.

Add 6 cups milk, stir well; add diced potatoes, chives, salt, pepper, and bacon.

Simmer for one hour.

Enjoy.

BTW, Milk will not go 'bad' for at least a week after the sell by date. Give it a sniff test as it gets older.

Cook the potatoes, onion, bacon in the butter some first, add the milk and let it heat up, throw your cheese in (save some to kind of garnish the soup with if it's shredded) add Corn Starch(mixed with a little hot water) to thicken it then simmer til done. Salt and pepper it if desired

By the way, you can use up a lot of that milk if you make a large batch of custard or pudding, too. I know it's rather off-topic....