Creamy Potato Soup
The other night I was absolutely scrounging through the fridge and cabinets trying to figure out what in the world I was going to make for dinner. We didn’t have any meat; all I had to work with was a big bag of potatoes.
I searched out a potato soup recipe, and found one that I could use. I did make a few changes to it though, according to what I had on hand. It came out really good! Jerry asked me to add it to his “favorites” book, so this is now a keeper in our home. Thought I’d share it with ya! (I only share the best with you, you know.)
Here is the recipe that I used:
Creamy Potato Soup
- 6 slices of bacon
- 1/2 c. finely chopped onion
- 1/2 c. chopped carrots (I used baby carrots)
- 1 1/2 tsp olive oil
- 2 c. chicken broth
- 2 c. milk
- 4 c. cubed potatoes
- 1/8 tsp. cayenne (red) pepper
- 1/2 – 1 cup shredded cheddar
- salt to taste
Cook bacon till crispy; drain well on towel and set aside.
Add olive oil to medium or large saucepan and add the onion and carrots. Saute until the onion is soft, about 3-4 min. Stir in broth, milk, potatoes, cayenne pepper, and 1/2 tsp salt (you can add more later to taste).
Bring to boil; then reduce heat and simmer covered (with lid slightly off to prevent boiling over) for 10-15 min, or until the potatoes are tender.
Stir in shredded cheese until melted. Chop bacon and add that as well.
Using a potato masher, mash the chunks of potatoes gently, still leaving some small chunks.
I’d love to hear your favorite potato soup recipe, or any thoughts on this one!
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