The most requested dish at my house during these cold winter days is Potato Soup. My mother used to make it for me when I was sick and missing school. In fact, it was almost worth being sick to get a hot, steamy bowl as a treat.
Everyone has their version of this soup, and it can be made in small batches or a large potful. Neal especially likes the version I make, as it is always a surprise what you will find in mine! So here is a version of Potato Soup that will encourage your creativity.
1. Boil 4 large peeled potatoes. I use any kind, but you will need large ones. I cut mine in large chunks before I boil them so it will boil faster.
2. Drain the water out. Then, with a potato masher, mash the potatoes until chunky.
3. Add ¼ cup butter and salt and pepper to taste.
4. Add milk until the soup is the consistency that you like.
5. I add a handful of cheddar cheese.
6. I add a large dollop of sour cream.
7. I have even been known to add a can of cream of chicken soup, undiluted.
8. I add a little heavy whipping cream—just a good splash will make it rich.
9. Finally, I add 1 tablespoon of chives.
Now that you have the Phyllis version, which allows for complete creativity on your part, I will share a recipe from our test kitchens that has exact measurements for your cooking enjoyment. This Potato-Leek Soup recipe from Taste of the South magazine is a creative twist on classic potato soup that you and your family will love.
Leek and Potato Soup with Bacon
Yield: approximately 8 servings
6 slices bacon, cut into 1⁄4-inch pieces
3 leeks, halved lengthwise, rinsed, and sliced (about 6 cups)
2 cloves garlic, minced
4 cups diced red potato (about 11⁄2 pounds)
1 tablespoon fresh thyme leaves
8 cups chicken broth
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1⁄2 cup heavy whipping cream
In a large cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon from pan. Let cool. Set aside.
Drain all but 2 tablespoons rendered bacon fat from pan. Add leek and garlic. Cook, stirring occasionally, until tender, 5 to 6 minutes. Add potato, thyme, broth, salt, and pepper. Bring to a boil, and reduce heat to low. Simmer until potatoes are tender, approximately 20 minutes.
Using a potato masher, roughly mash potatoes. Stir in cream. Top with reserved bacon.
What’s your favorite soup to make for cold days?