Potato Soup

IMG_72250Here lately, the weather has been dreary and cool. The gray drear is somewhat of a downer, but I’m not complaining about the cool temps, they’re a nice break from the hot muggy dog days of Summer. Sadly, the days are much shorter. I miss the longer afternoons/evenings of enjoying the sun. A few of the trees are starting to loose some leaves. There’s definitely a feel of Fall all around us.

I told my husband, this is the type of weather just right for a comforting bowl of potato soup. My husband heartily agreed. Happily, I made a pot of potato soup. I used some of our homegrown potatoes and onions. I made a pone of my southern cornbread. It was a mighty-tasty meal, even if I do say so myself.

With my Fall moodiness, I thought it’d be a good time to share my favorite potato soup recipe with you.
If you give this soup a try, let me know how you like it.

I hope the rest of your week goes super.

chef-2
3-spcbg

Potato Soup

2 or 3 cups potatoes peeled and cut into 3/4 to 1/2 inch pieces
2  or 3 cups chicken broth
1 cup of water – if needed add water to cover the potatoes in liquid
1 cup milk
About 1/2 cup instant potatoes
Salt and pepper or your choice of herbs to taste – optional
1/2 cup chopped onion or garlic – optional
~
Cook the potatoes, onions, salt and pepper in the chicken broth and water.
When potatoes are tender add the instant potatoes & milk.
If too thick add more milk. If it’s too thin add more instant potatoes.
Cook it about 15 minutes more.
~
added thoughts:
*After the soup is done, turn the stove on lowest temperature setting and let the pot of soup simmer for a little while to let the seasoning/potatoes blend better. Check it often in case it needs more milk or to be removed from burner.
*enhancements: Add bacon bits, sour-cream, cheese or cornbread
*I realize this recipe reads pretty bland, but I make my own broth, therefore it’s already seasoned with herbs and gives a good taste to the potato soup without my having to add more seasonings.

Original Recipe by my BFF

picgifs-cooking-166988spgrnbgln

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7 thoughts on “Potato Soup

  1. Yum! I love potato soup! Thanks for sharing your recipe.
    I used to bake corn bread in a little iron skillet ALL the time; my first husband was from the mountains of Virginia, and he’d never seen the lacy little fried corn bread “patties” my mom made. I like them both, but once I learned how, I had much more success baking it!

    Like

    • Thanks Dianna
      I think cornbread whether it be baked or fried tops out a good old home cooked meal perfectly. I prefer baking cornbread, it’s less messy and it’s one of the few things that I’m actually good at. 🙂

      Like

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