Image I consider potato soup to be one of my comfort foods.  When I was little, I was a pretty picky eater and this was one of the only kinds of soup that I actually did like.  I like my potato soup more creamy than chunky, so that is what I made for you today.  This recipe tastes a little bit like mashed potatoes, in a more liquidy form of course, but who doesn't love mashed potatoes?!  Like most soups, it does taste better the second and third day after you make it. :)

Potato Soup

2 lbs potatoes (I used yukon gold but you can use whatever you like)

1 cup chopped onion, very small

2 tsp salt, divided

6 oz bacon

Olive Oil for cooking bacon

1/2 tsp thyme

3 cups milk or cream, if you would like it less like mashed potatoes then use half milk half water or chicken broth

1 3/4 cup water

2 TBL parmesan cheese

salt and pepper to taste for individual servings

Peel the potatoes, cut and cube them.  Together with the onions, put them in a medium size pot.  Cover them with water, add 1 tsp of the salt.  Bring them to a boil and then let them cook and simmer for 10 mins or until the potatoes are tender.  Once the potatoes are cooked, measure out 1 3/4 cups of the cooking water to save to use later once you are adding the liquid in.  While the potatoes are cooking, cook the bacon in a separate pan.  Once the bacon is cooked, save the grease to add to the potatoes.  Add in all the spices and all the other ingredients .  Using an immersion blender, blend the soup until smooth.  (You can use a regular blender too!) Once its smooth, turn the heat on low to keep it warm until its ready to eat.  Garnish with the bacon pieces, cheese, cilantro, or whatever else you think would be good. :)  I had this Cauliflower Garlic Cheesy Bread as a side and it was DELICIOUS!!!

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