Potato soup
A “souper” easy recipe for your family. Maybe it’s been the rain, but I’m a little stir-crazy (oh, another soup pun!) and I just needed a laugh. I couldn’t resist.
I really enjoy being in the kitchen and trying new things, and sometimes, I’ll open the pantry and find some food I forgot about. That happened with these potatoes, and so this was the perfect recipe to use them up, and feed my family something delicious all at once.
Peel 5-6 large potatoes (or twice as many small ones), and then chop them into smaller pieces. If you’re wanting to move this dish along quicker, smaller pieces will facilitate that for you.
Put your potatoes in a pot and cover with chicken broth. It took me about 6 cups of liquid for about 10 smallish potatoes. You want to just cover the potatoes, because the broth is for flavor, so you won’t be draining the pot at the end of this recipe. Add a stick of butter to the pot.
Boil until fork-tender and then remove from heat. Here, you have several options. Chunkier soup, you could use a potato masher. Smoother consistency, you could use a hand-mixer, a blender or an immersion blender. Just be careful when pureeing this boiling hot mixture!!
Add salt, pepper and heavy cream (or half and half, or milk) to the desired consistency and flavor. Usually, I just stir in the liquid because the potatoes and cream can end up gummy or like mashed potatoes if I continue to use a mixer. And, I skip the salt, because we use BACON and cheese to dress up our soup when we serve it. You could also add green onions for some flavor.
Potato Soup
Ingredients
- 5-6 large potatoes
- 5-6 cups chicken broth
- 1 stick butter
- salt and pepper
- heavy cream, half and half, or milk
- bacon optional
- cheese optional
- green onions optional
Instructions
- Peel 5-6 large potatoes (or twice as many small ones), and then chop them into smaller pieces. If you're wanting to move this dish along quicker, smaller pieces will facilitate that for you.
- Put your potatoes in a pot and cover with chicken broth. Liquid should just cover the potatoes, because the broth is for flavor, so you won't be draining the pot at the end of this recipe. Add a stick of butter to the pot.
- Boil until fork-tender and then remove from heat. Mash or blend potatoes and liquid.
- Stir in salt, pepper and heavy cream (or half and half, or milk) to the desired consistency and flavor.
- Ladle into bowls and garnish soup with bacon, cheese and/or green onions.