I love Potato Soup! It’s so easy, quick and cheap to make. Here, I used organic russet potatoes, chicken broth and half & half to make this quick and delicious soup! It’s garnished with organic sour cream, peppered bacon, sharp cheddar cheese and fresh chives from the herb garden.
Potato Soup
10-12 medium russet potatoes, peeled & cubed
1 medium onion, diced
1 clove garlic, minced
3 tablespoons butter
32 oz. chicken broth
2 cups half & half
S&P, to taste
Optional side toppings:
Shredded cheddar cheese
Bacon, fried & crumbled
Sliced green onions or chives
Sour cream
In a large saucepan over medium-high heat, melt butter and add onions; sauté in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth. Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
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