Potato Soup has a monthly regular appearance at our house. I like it because it is easy to make, and we all love the taste. We also like that it is customizable, and is good no matter what the add-ins we happen to have on hand. Plus, it turns out a little differently every time (see my version, below), which makes it an adventure!
Below is the recipe I copied (and abbreviated) from a cookbook (if anyone happens to know the source, I would love to be able to cite it!). After that I have included the recipe with my adaptations.
2 medium russet potatoes
1 Tbsp. canola oil
2 c. vegetable stock
1 c soy milk
1/4 tsp. hickory liquid smoke
1/8 tsp. salt
1/4. tsp. pepper
1/2 c. shredded cheddar
1/4 c + 2 Tbsp. sour cream
2 green onions, sliced or 3 Tbsp. chives
2 Tbsp. bacon bits
-Bake or steam potatoes. Make into 1/2″ pieces.
-Combine potatoes through pepper. Bring to low boil. Lower heat and simmer, covered, 5 minutes, stirring occasionally.
-Puree 1/4 – 1/2 of the mix. Add back into the soup.
-Remove from heat. Add sour cream, 1/2 cheese, 1/2 onions or chives. Garnish with the rest. Add broccoli, cauliflower, etc. if desired.
2 medium russet potatoes I have no idea what that size is. How does one judge? Totally guess here, and I usually double the recipe anyway.
1 Tbsp. canola oil I never use this
2 c. vegetable stock I use a vegetable broth powder and add 3-ish heaping Tbsp. for each doubled batch
1 c soy milk or another cup of broth/water
1/4 tsp. hickory liquid smoke YES!!! Mmmmmm….
1/8 tsp. salt
1/4. tsp. pepper
1/2 c. shredded cheddar or co-jack, or what kind you like, optional
1/4 c + 2 Tbsp. sour cream optional
2 green onions, sliced or 3 Tbsp. chives optional
2 Tbsp. bacon bits this is a really small amount. Optional. We usually have leftover bacon that we freeze for purposes such as this.
-Bake or steam potatoes. Make into 1/2″ pieces. Cut up potatoes and steam until soft.
-Combine potatoes through pepper. Yup. Bring to low boil. Nope. I eventually quit doing this step. Lower heat and simmer, or just make sure it is warmed to your liking covered, 5 minutes, stirring occasionally.
-Puree 1/4 – 1/2 of the mix. Or all of it with an immersion blender. Add back into the soup.
-Remove from heat. Add sour cream, 1/2 cheese, 1/2 onions or chives. Garnish with the rest. Or put these out as toppings, as much as you want and/or have on hand, and let everyone add what they want. Add broccoli, cauliflower, etc. if desired. Maybe puree in, too. Or not.
This soup is one that is nice to make more of and freeze – either as a family meal or for lunches (individual serving-sized glass jars would be great for this). It would be best to thaw overnight in the refrigerator, and warm up on the stove on medium-low/medium – microwave if that is your thing – while getting the toppings ready.
Biscuits go well with this soup – the standard Betty Crocker baking powder biscuit recipe is easy*. Then sit down with your family to a warm, comfortable mealtime, which always seem nicer when the cook had an easy time in the kitchen…speaking from experience.
*Biscuit notes: This link only tells you how to roll out and cut biscuits. My Betty Crocker cookbook version also includes drop biscuits (increase milk to 1 cup; drop dough on pan for 12 biscuits) and buttermilk biscuits (decrease baking powder to 2 tsp., add 1/4 tsp. baking soda with sugar, use buttermilk for milk – may need to use slightly more). Also, using partial/all bacon fat (comes free when you cook bacon!) for the shortening and about 1/2 c whipping cream with 1/4 c water for the milk is SO GOOD. Bonus experience.