24 October 2012

Creamy Potato Soup

Potato soup has always been one of my favorite soups. My Grammy used to make it for me, and when I was old enough, she taught me how to make it. For years, I made it exactly how she did, but then I started experimenting, and eventually came up with my own version. It's really easy to make - add some just-from-the-oven bread and it's a great meal for a chilly day.


{enjoy the view} Creamy Potato Soup
makes 8-10 servings

Ingredients:
8 lbs. jumbo russet potatoes
1 TBSP. dried parsley (or fresh equivalent)
1/2 c. finely chopped onions
1-1/2 tsp. salt (more or less to taste)
1/2 tsp. pepper
1 can cream of celery soup
1 can cream of chicken soup
6 TBSP. butter
1 c. milk

Directions:
Peel potatoes and cut into 1" cubes.


Put potatoes into large stock pot and add enough water to just cover them.


Add parsley, onion, salt, & pepper.

Cook over medium heat until water comes to a boil, then lower heat and simmer for 30-40 minutes or until potatoes are fork tender.


Do not drain the liquid off the potatoes - it has a ton of flavor in it! Use a potato masher to mash some of the potatoes. This makes the soup thicker.


Just in case you aren't familiar with a potato masher, this is what it looks like:


It should be about this consistency:


Stir well, then add both cans of soup and butter.


Stir well, then simmer for about an hour, stirring occasionally so soup doesn't stick to bottom of pot. Add milk (more or less to the consistency you want), and heat for another 10-15 minutes.


Keep in mind that as the soup cools, it will also thicken.

Top with cheese, bacon, chives, or whatever you like.


You can refrigerate or freeze this as well. I use a gallon size freezer bag for 3-4 servings and a quart freezer bag for single servings. When reheating, you may need to add a little milk.

Do you have a favorite potato soup recipe? I'd love to see it!