Food

Potato Soup Recipe

January 11, 2018
Potato Soup

At a time of year that most people have resolutions to be healthier I learned to make potato soup!  I didn’t realize until I was making it just how much cream and butter and everything that is not good for you went into this soup!  That probably explains why it is so darn good!  The weather in Atlanta was so very cold for a few weeks so hearty soup just hit the spot!

Potato Soup

Everyone knows by now that I’m certainly not the cook in the family so I always tackle a recipe with very low expectations and probably a prayer before I get started.  This soup exceeded my expectations by so much!  First off it was edible, not only edible but delicious.  Secondly, it was presentable.  Usually, I get one or the other if I’m lucky.

Potato Soup

Ingredients:

1 package or more of cooked bacon diced into little pieces

6 cups of chicken broth (on my second batch of soup I used half chicken half beef broth – it turned out even better)

2 pounds of baking potatoes, peeled and cubed

1 cup of butter

3/4 cup of flour

4 cups of milk ( I used 2 cups of milk and 2 cups of heavy cream)

1 tsp of salt

1 tsp of pepper

1 cup or more of cooked ham diced into little pieces

1 container of sour cream

2 1/2 cups of chedder cheese

optional items – onions (I used onion powder), green onions, sausage, ground beef

 

Potato Soup

Pre-cook the bacon and ham and dice it.  In a dutch oven add the broth and the potatoes.  Heat to boiling, reduce heat and cook until the potatoes are tender.

Potato Soup

In a skillet melt the butter over low heat. Stir in the flour and whisk until it is smooth.  Stir for about one minute.  Gradually add 2 cups of the milk.  Then pour this mixture into the potato mixture.  Add the salt and pepper and the remaining two cups of milk.

Potato Soup

Cook over medium heat, stirring constantly until it thickens.  Stir in the ham, half the bacon, the sour cream, and two cups of the cheese. Cook until the cheese is melted.

Potato Soup

Top the individual servings with cheese and bacon.

Potato Soup

I’ve made two batches of soup in a week and I love it.  I’ve added ground beef and sausage to switch it up. Both are very good options.  Also, it’s easily reheated in a skillet.  Just add a little more heavy cream while re-heating to make it even better!

Crystal

Potato Soup

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