Potato Soup is a must make recipe. My Aunt Amy shared this recipe with me and it has been a hit in our family for as long as I can remember.
One day, when I was living on roman noodles and cereal, I picked up a good size bag of potatoes because they were on sale. I had an idea that I would start to make baked potatoes since I was tired of the alternative.
Of course, this idea went to the wayside and the potatoes just sat there. Not wanting to waste them, I called my Aunt Amy for her potato soup recipe.
Like all good family recipes, she did not have it written down and explaining it to someone who barely knew how to boil water was not going to work out well(I still blame the electric oven). So, I packed up my potatoes and headed to my Aunt’s house.
When I got there, I got a nice long lesson in cooking, from how to peel the potatoes to how to cook the bacon.
Most of this recipe was all taste testing with trial and error. She still swears that she never makes the same batch twice, but it was always amazing and delightful.
After that, it was up to me to keep this recipe in my head and pass it down. Over the years of making it myself, I perfected my recipe for potato soup.
I have made it for potlucks and family get-togethers because everyone always raves about it. There are never any leftovers.
As co-workers tried it they asked for my recipe. Of course, like my Aunt Amy, I couldn’t share the wealth of knowledge because it was in my head and not written down.
I knew if I was going to share potato soup with the world I was going to measure everything the next time I made it. That is exactly what I have done now.
There are a few tips I must share. If you plan to make this recipe repeatedly, I recommend picking up a food chopper and a good vegetable peeler. It will save you a good 30 minutes of chopping and peeling, I promise.
Another thing to remember is you can always add ingredients but you cannot take out.