homemade potato soup

Since its getting colder I'm sure I'll have a lot more soup recipes to try!  Can you believe this is my first time making potato soup? Super easy... super delicious...



















Ingredients
8 medium potatoes 
    ***I only had 4 potatoes and it worked out fine
2 1/2 cups skim milk 
    ***I added 2 additional cups of milk and 1 cup of water to make it a little thinner 
1/4 chopped onion
1 tablespoon butter 
1 teaspoon salt 
1/2 teaspoon pepper 
1 teaspoon seasoned salt
    ***I also threw in a little southwestern blended spice  
2 tablespoons flour 
    ***I also added carrots and celery 
bacon 
green onions (for garnish, optional)
1 8oz. bag of shredded cheese (whichever cheese blend you like)

Directions
Peel and cut in half, half that half, half that half, and half that half of the potatoes. Or just cut into small chunks and ignore my half rambling. Boil until fork tender.

While those are boiling, slice 1/4 cup onion and measure your spices (1 teaspoon of salt and seasoned salt and 1/2 teaspoon pepper).  Also add any additional spices you may like.

In a dutch oven, or large pot, fry a few strips of bacon.

Once that is done frying, remove bacon (set aside) and remove grease in order to only have about 1 tablespoon left in the pot.

 Add milk, flour, seasonings and butter to the dutch oven/pot. Stir well.

 Stir in potatoes, bacon, onion, and 2 handfuls of cheese. You can use a hand mixer to really smooth out the potatoes, or use a pastry cutter to roughy soften potatoes but still leaving them somewhat chunky.

Here you can add any extra veggies, extra milk or water, flour.  Just make it to your own taste! :)

Top with cheese, bacon, and green onions.  YUM!

Labels: ,

sixteen sunbuckles: homemade potato soup

Wednesday, November 9, 2011

homemade potato soup

Since its getting colder I'm sure I'll have a lot more soup recipes to try!  Can you believe this is my first time making potato soup? Super easy... super delicious...



















Ingredients
8 medium potatoes 
    ***I only had 4 potatoes and it worked out fine
2 1/2 cups skim milk 
    ***I added 2 additional cups of milk and 1 cup of water to make it a little thinner 
1/4 chopped onion
1 tablespoon butter 
1 teaspoon salt 
1/2 teaspoon pepper 
1 teaspoon seasoned salt
    ***I also threw in a little southwestern blended spice  
2 tablespoons flour 
    ***I also added carrots and celery 
bacon 
green onions (for garnish, optional)
1 8oz. bag of shredded cheese (whichever cheese blend you like)

Directions
Peel and cut in half, half that half, half that half, and half that half of the potatoes. Or just cut into small chunks and ignore my half rambling. Boil until fork tender.

While those are boiling, slice 1/4 cup onion and measure your spices (1 teaspoon of salt and seasoned salt and 1/2 teaspoon pepper).  Also add any additional spices you may like.

In a dutch oven, or large pot, fry a few strips of bacon.

Once that is done frying, remove bacon (set aside) and remove grease in order to only have about 1 tablespoon left in the pot.

 Add milk, flour, seasonings and butter to the dutch oven/pot. Stir well.

 Stir in potatoes, bacon, onion, and 2 handfuls of cheese. You can use a hand mixer to really smooth out the potatoes, or use a pastry cutter to roughy soften potatoes but still leaving them somewhat chunky.

Here you can add any extra veggies, extra milk or water, flour.  Just make it to your own taste! :)

Top with cheese, bacon, and green onions.  YUM!

Labels: ,

1 Comments:

Blogger Lauren said...

I forgot to mention.... If you add veggies that are raw you will want to turn this up to a medium high heat and boil for a few minutes. Then turn back down to a simmer. Helps soften those veggies.

November 9, 2011 at 6:55 PM  

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