Creamy Potato Soup

I love a good sale, so when the local store had potatoes on sale for a good price, we bought a couple of 10-lb bags, knowing that they’ll most likely keep through the winter months.

What to do with all those spuds? My first order of business was a nice batch of creamy potato soup. It only take a couple pounds of potatoes, an onion, some garlic and chicken stock, and this creamy soup will be ready to warm you inside and out. Add some cooked and cubed or shredded leftover turkey or chicken to add extra protein, or have it veggie style.

1 medium onion, diced
4 cloves garlic
2 lbs. potatoes, diced
4 cups broth (chicken, turkey or vegetable)
1 cup milk or cream
Salt and pepper, to taste
Cheddar cheese, scallions and bacon for topping, if desired

In a large stock pot over medium heat, saute onions and garlic in 2 tbsp. oil until soft. Add diced potatoes and broth and bring to a boil. Turn heat to low and simmer, partially covered, for 20 minutes or until potatoes are soft. Remove from heat and add milk or cream.

Using an immersion blender, blend soup until to desired consistency (I like to leave some lumps). Alternately, you can pour the soup into a blender to blend.If adding turkey or chicken, add now and let it sit for a few minutes to warm up.

Salt and pepper to taste, and garnish with chives or scallions, cheddar cheese, and/or bacon.

Makes about 6 servings.

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