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?
Thanks for the recipe. Potato soup is my favorite soup. I usually add fine chopped celery along with finely chopped onion.
Thank you for sharing! My Family loved The Potato Soup Receipe. I will making this again very soon.
Phyllis, I use a recipe similar to yours as a base for other soups like corn chowder. Makes a nice rich base to then add what you have on hand. Soups are such comfort food and so warming. Love your messages, I feel like I’ve know you for years from the various publications.
Winter and soups go hand in hand…chicken soup from scratch is our favourite…the aromas alone wafting throughout the house warm everything up.
Favorite soups ? All of the above and more ! I own “soup cookbooks” and recipes scattered between the pages . I always add a few “extra ingredients” and end up with a big pot of soup . Is it possible to ever make a small pot?
I think not !
Add Italian Wedding Soup to the list !
Both versions sound good, can’t wait to try them-Thanks! We had a chicken stew last week-end!
Chicken soup (for the soul!). When my daughter moved away, one winter she called and asked for my chicken soup recipe. There’s a recipe?? ;o)
Chicken jalapeno soup! Made a big pot of it yesterday which was a huge hit with my aunt and the neighbor!
My dad was born in Ireland so potato soup was a regular as was Scotch Broth ! Such comfort foods!! It really is the simple things in life that we enjoy!
LOVE potato soup..you have me craving a big pot. Reminds me too of my youth, my mom made it often. Thank you for sharing the yummy sounding recipe.
I love potato soup but our new favorite is Tuscan soup with Itallian sausage, kale, peppered bacon bits, beans, diced tomatoes & of course heavy whipping cream! Made it yesterday!
Yummmmmmmmm……and love the sound of your potatoe soup!! Winter and soup go hand and hand!
I’m sure that I would love any one of these versions as potato soup is a staple at my house. My Mother made it as long as she lived and I have now made it all my life (I’m 82). The only thing missing to make it “heaven” is a pan of “flat” cornbread…..no sugar and not much leavening…baked in an iron skillet and crisp on both sides. I have even told my children that if I’m ever very ill “make potato soup and cornbread”, It will instantly revive me. Blessings to all soup lovers. Remember, it’s the simple things that give life it’s substance.
Enjoyed reading your potatoes thoughts. God bless you…..
I have a pot of split pea and ham soup simmering on the stove. It’s one of our favorites. Especially with six inches of snow on the ground outside.