Yesterday, the dreary, Edgar Allan Poe weather began again, which naturally made me so happy and inspired me to attempt potato soup again. This time, I decided to make some modifications and perhaps not follow the recipe quite so rigidly.
Bingo -- about a hundred times better than last time . . .
- 4-6 strips of bacon cooked and cut into small pieces
- 2 large Russet potatoes, cubed
- 2 14oz. cans of chicken broth
- 3-4 green onions chopped, greens and whites
- 1 1/2 cups milk (I used 2%)
- roughly 1/4 teaspoon dried thyme
- shredded cheddar cheese (I like extra sharp, but to each their own - colby-jack is also a good choice for potato soup)
- salt & pepper
1. Cube potatoes and put them in stock pot. Cover with chicken broth and bring to a boil.
2. Reduce heat and let simmer for 15-20 minutes.
3. Remove from heat and mash at potato pieces with a potato masher or fork (don't do this too much, you just want to break them up a bit more, not into too-tiny pieces)
4. Return to heat and stir in bacon, onions, thyme and milk. Cook for 15 minutes covered.
5. Serve with shredded cheese and salt & pepper to taste.
Soooooooooooooooooooo good and really tasty the second time around.