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 me and The Deer Hunter to both eat-and to have a bowl or 2 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 sourcream 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-while 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-you can add shredded cheese as well. 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.
How do you make potato soup?