And that, my friends, is potato soup.
For as long as I can remember, I have adored all things potato--much like the rest of the human race. And since I was a kid, my mom has made potato soup. Luckily for me, it was our go-to supper during the winter months, and my siblings and I would happily lap up every last drop--and then some. We would fight over the leftovers, which is something my mom relished.
The fighting over leftovers--not with each other. There were many punishments for those.
Those soup has garnered me many friends, and even helped me win an Iron Chef competition. A guy once told me it tasted like something his grandma would make. I think that was my proudest moment ever. It it my dream to become a terrific grandmother.
No, I'm serious.
Creamy Potato Soup (serves 10-12)
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- 8-10 russet potatoes, peeled and diced into 1-inch cubes
- 1 onion, diced
- 8 oz. cream cheese
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 tsp. garlic powder
- Salt and Pepper, to taste
- Milk, to thin as desired
- Cheddar cheese, as desired
- Green onions, as desired
Seriously, it's that easy. You could saute some carrots, celery, or mushroom and add them in. You could add a cup--or two--of cheddar, and it would just be lovely. That's the great thing about cooking--you get to adapt things to your taste. I'm just giving you the outline of your masterpiece.
And this soup is just so good, especially when it looks like that outside. I hope it warms your belly and spirit as much as it does mine!
Peas and love,