Potato Soup

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Potato Soup

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.

Enjoy!!!

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Print Recipe
Potato Soup
Cuisine Bacon, Soup
Prep Time 20-30 minutes
Cook Time 2-3 hours
Servings
Ingredients
Cuisine Bacon, Soup
Prep Time 20-30 minutes
Cook Time 2-3 hours
Servings
Ingredients
Instructions
  1. Chop and peel all your vegetables.
  2. Add butter, 2 teaspoons of steak seasoning, 2 tablespoons chicken broth base, 1 teaspoon dill, and 1/4 teaspoon red pepper. Mix together
  3. In a large pot, place all your vegetables and fill with water until just above the vegetables
  4. On low heat cook the vegetables, until soft. Do not boil. About 20-30 minutes. Check vegetables every 10 -12 minutes to mix and check texture.
  5. Cook bacon in pan. Cut up and set to side.
  6. Once vegetables are done, add evaporated milk and regular milk
  7. Add one tablespoon of chicken base, steak seasoning, dill, and red pepper. Mix together and taste. Add more if needed. (Remember you can always add, you cannot take out)
  8. Bring to a boil, add about 1/4 cup cheese. Stir fast so cheese melts and doesnt stick to bottom of pan.
  9. Continue to add cheese until will combined
  10. Add bacon and stir
  11. Then add 2-3 tablespoons cornstarch. Stir for at least one minute to mix in and cook in.
  12. Reduce heat to low and let simmer for about 20 minutes. Stirring ever 8-10.
  13. Let cook for about 10 minutes and enjoy.
Recipe Notes
  • Instead of bacon use leftover Thanksgiving Turkey or ham
  • Try this with corn, turns out great
  • NEVER add salt

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