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February 12, 2015 Food

Potato Soup

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Mmmm potato soup.  So simple, so filling, so hard to resist on a chilly day.  This particular batch turned out a little on the orange side because I went a little heavy on the carrots when I made the soup base, but it still tasted great.

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I basically just add bay leaf and thyme to the soup base and bring it to a boil, then simmer for a few minutes before adding the chopped potatoes (I used Russett potatoes that come in the 10 lb. bags at the grocery store.)

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I don’t own an immersion blender (…yet!) so I usually simmer until the potatoes pretty much fall apart on their own.  If there are still a few chunks, I use my hand potato masher to mash them out.  Then I stir in a splash of milk and some cheddar cheese and let the soup simmer for a few more minutes.

From there, the soup is ready to eat!  SOUP-er easy! (badum-bum!)

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Of course, potato soup always tastes better with a little bit of bacon and cheese sprinkled on top!

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Potato Soup
 
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Author: T from Cast Iron & Wine
Ingredients
  • 2-3 lbs. Potatoes, peeled and chopped
  • 1 Onion, chopped
  • 2 Teaspoons Chopped Garlic
  • 3 Carrots
  • 2-3 Celery Stalks
  • 2-3 teaspoons Bouillon
  • Bay Leaf
  • Thyme, to taste
  • Salt, to taste
  • Pepper, to taste
  • ½ Cup Milk
  • ½ Cup Cheddar Cheese, Shredded
  • Bacon, 3-5 (or more) pieces for topping and snacking
  • Olive Oil, splash
  • 3-4 cups Water
Instructions
  1. In soup pot, fry 3-5 pieces of bacon with a splash of olive oil. When bacon reaches desired crispiness, remove from pot and set aside to use later for topping.
  2. Blend onion, garlic, carrots, celery, and bouillon in blender with 2 cups water in blender.
  3. Add soup base to soup pot, being careful not to splash any remaining bacon grease.
  4. Add bay leaf, thyme.
  5. Bring to boil, then reduce heat and simmer for 10-15 minutes.
  6. Add chopped potatoes.
  7. Add more water as needed.
  8. Simmer until potatoes begin to fall apart.
  9. Add salt and pepper to taste.
  10. If there are still some potato chunks, blend them with an immersion blender or hand masher.
  11. Stir in milk and cheese.
  12. Simmer for a few more minutes.
  13. Top with bacon bits and shredded Cheddar cheese and serve.
3.2.2925

Categories: Food Tags: easy potato soup, easy potato soup recipe, potato soup, potato soup recipe

About T

Greetings! I am one of the West Coast representatives of Cast Iron and Wine, originally from PA, but residing in beautiful Southern California for more than a decade. I am a life-long adventurous eater and cooking enthusiast, and I am fortunate to be located close to a number of farmers' markets, specialty markets, and ethnic grocery stores, where I can almost always find something new (to me!) to try. Cooking and creating in the kitchen make me ridiculously happy, and while my creations might not always be a raging success, I always have fun!

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