Church, Sunday naps, Mary Poppins, and yummy soup refreshed us this February day. I love potato soup and growing up loved Huey’s potato soup until we realized I couldn’t eat it due to the return of my infant allergies. I learned to replicate the thick creamy soup by puréeing half of the potatoes broth mixture without any other thickening ingredients. What I love about this recipe is that it is super simple and all about the toppings! I’ve shared my toppings below but you can add anything!
•2 onions chopped
•4 gloves garlic minced
•2 Tablespoons olive oil
•3lb bag potatoes cubed ( I used organic Yukon gold)
•2 quarts broth/stock (I used chicken)
•Salt & Pepper to taste
•bacon chopped( I used 1 lb turkey bacon)
•Green onions sliced
•Cheese grated (I used white goat cheddar)
•Sour cream (I drained goat yogurt)
1. Chop onions, cube potatoes, mince garlic.
2. Sauté onions in olive oil in a stock pot. Once the onions are translucent add the garlic stirring so the garlic doesn’t burn.
3. Add the broth / stock then add the cubed potatoes.
4. Bring to a boil and cook until potatoes are fork tender (about 30 minutes).
5. While the potatoes are cooking I bake my turkey bacon on 450 for 20 minutes.
6. While bacon and potatoes are cooking I prep my toppings. Slice green onions, grate cheese etc.
7. Once the potatoes are fork tender take out 2 -4 cup batches at a time a place in a high powered blender. Pulse until thick and creamy. Return to pot. Once you’ve thickened half of of the soup you should have a nice mixture of cubed potatoes in a thick creamy base.
8. Serve while hot and add your favorite toppings!
This recipe serves 8 but can easily be adjusted for a larger crowd.
Not to be left out Shelton took a picture of her smiling bowl ❤️