The recent fall temps in my area have made me hungry for a pot of potato soup.
I’ve had potato soup thickened with flour made with onions, made with left over mash potatoes, and for the most part I liked every variation I’ve ever had.
The recipe I use is simple and tasty. I believe I found it in a Country Living magazine, but I’ve made it for many years I’m not really sure where it came from.
Depending on the amount of soup you want you can increase or decrease the ingredients in my recipe very easily. It’s mostly a fool-proof recipe which is the kind I like.
For us to eat and have a bowl or two leftover for the following day I use the quantities below.
- First I dice up 3 fairly large potatoes and cook them in salted water till tender
- Drain potatoes and add them back to pot
- Salt and pepper to taste
- add 1/2 cup sour-cream and 1/2 stick of butter to the cooked potatoes
- Take a potato masher or other utensil and mash the potatoes to your desired consistency, I like chunks left in mine, but I know other folks prefer theirs smooth
- Once you have the potatoes like you want them and the butter has melted add one cup of milk and heat through
You can fry up some bacon to sprinkle on top of your soup or add shredded cheese. But in my opinion you cannot have a good bowl of potato soup without a cake of cornbread. Crumble some cornbread in a bowl, cover with soup, and sprinkle a few onions on top, pour yourself a glass of sweet tea and you have a feast. A feast that if you’re not careful, in Pap’s words you’ll bust your belly on.