Potato Soup
A simple and quick potato soup recipe that will make your heart and tastebuds feel happy.
Equipment
- 1 potato peeler, knife, wooden spoon, ladle
- 1 cutting board
- 1 large pot
Ingredients
- 6-8 medium potatoes, peeled and chopped I usually have a range of small-med-large
- 1-2 carrots, peeled and thinly sliced
- 1/2 small yellow onion, minced
- 1/2 TBSP sea salt
- 1/4 tsp pepper
- 2 TBSP fresh parsley if using dry, use 1/2 TBSP
- 4 C chicken broth or stock
- 1/4-1/2 C whipping cream(not heavy)
- 8-10 slices bacon, crumbled
- cheddar cheese, grated, for topping
Instructions
- Gather your large cooking pot and set on the stove top.
- Peel potatoes and chop into small chunks. Place in pot. Then peel carrots and thinly slice them. Place in pot. Mince onion and place in pot. Add salt, pepper, and parsley. (I usually try to aim for just over half my pot full of potatoes)
- Add chicken broth/stock and stir.
- Bring to a boil on medium heat. Turn heat down slightly and continue to boil for about 15-20 minutes or until potatoes are tender(but not so soft they are falling apart). Add cream and stir. Add additional salt and pepper as needed. With potato soup, you need more salt than you usually think of. So make sure you taste it. Also, the bacon will add some saltiness, so keep that in mind too.
- When putting soup into bowl, add some crumbled bacon and cheddar cheese if you desire.
Notes
This makes a large pot of soup. If you have a smaller family, simply half the recipe. Or a rule of thumb I like is that however many potatoes I do, just add enough broth to cover by about 1/2 inch. Then boil as normal and just add a bit of cream at a time until it tastes good to you.