Posted by Essie at 11:41pm Feb 5 '10Potato soup is hearty, fills you up, and is ridiculously easy to make. It also freezes well.
This is enough to feed a small army. I ended up freezing over half of what I made after my voracious fiance and roommates got done eating it.
Ingredients:
1 sweet white onion
2 sticks of butter
1 ½ cups of half and half
6-8 potatoes depending on their size. I'd go with fewer, because I don't like chunky soup. Y'all go with as much as you like
(4) 14 oz cans of chicken broth
2 cups of water
3/4 cup of flower
dash of basil
dash of sugar
dash of pepper
Dash of salt
Cheese and cooked bacon for garnish. I use a LOT of cheese.
First, boil the potatoes. They need to be peeled and cut into bite sized cubes, whether you do that before or after they're cooked. Completely cook them, since they're only going to be warmed up later on. If you don't cook them thoroughly, they'll be rock hard in your soup.
Finely dice the onion while the potatoes are cooking.
I used a 6 qt pot. Put 2 sticks of butter in the bottom over medium heat. Donât burn it. Add diced onions, cook until softened.
Add flour (gradually so it wonât clump) and stir. Cook for approx. 3-4 minutes.
Pour Chicken broth, water, salt, pepper, basil, and sugar. Stirring (wisking if your hand can handle the heat) until it boils. Gradually add the heavy cream until youâve reached the consistency you want. I ended up using 2 cups.
*** [If you want to, you can cook this down before you add the cream and reduce the volume to really intensify the chicken flavor and have less quantity. I donât because Iâm usually in a hurry. ]
Add potatoes. Simmer for 5 minutes to warm potatoes to temperature.
Serve in good sized bowls with a generous dollop of grated cheese and bacon crumbled (I make the bacon while Iâm doing the soup in a frying pan. Then again, Iâm waiting for a heart attack). Chives are an optional garnish.
This is enough to feed a small army. I ended up freezing over half of what I made after my voracious fiance and roommates got done eating it.
Ingredients:
1 sweet white onion
2 sticks of butter
1 ½ cups of half and half
6-8 potatoes depending on their size. I'd go with fewer, because I don't like chunky soup. Y'all go with as much as you like
(4) 14 oz cans of chicken broth
2 cups of water
3/4 cup of flower
dash of basil
dash of sugar
dash of pepper
Dash of salt
Cheese and cooked bacon for garnish. I use a LOT of cheese.
First, boil the potatoes. They need to be peeled and cut into bite sized cubes, whether you do that before or after they're cooked. Completely cook them, since they're only going to be warmed up later on. If you don't cook them thoroughly, they'll be rock hard in your soup.
Finely dice the onion while the potatoes are cooking.
I used a 6 qt pot. Put 2 sticks of butter in the bottom over medium heat. Donât burn it. Add diced onions, cook until softened.
Add flour (gradually so it wonât clump) and stir. Cook for approx. 3-4 minutes.
Pour Chicken broth, water, salt, pepper, basil, and sugar. Stirring (wisking if your hand can handle the heat) until it boils. Gradually add the heavy cream until youâve reached the consistency you want. I ended up using 2 cups.
*** [If you want to, you can cook this down before you add the cream and reduce the volume to really intensify the chicken flavor and have less quantity. I donât because Iâm usually in a hurry. ]
Add potatoes. Simmer for 5 minutes to warm potatoes to temperature.
Serve in good sized bowls with a generous dollop of grated cheese and bacon crumbled (I make the bacon while Iâm doing the soup in a frying pan. Then again, Iâm waiting for a heart attack). Chives are an optional garnish.