Creamy Comfort: Easy Homemade Potato Soup Recipe
The first recipe I ever remember really making, and making my own, was my mothers version of Potato soup. Now, its not that her version was bad. I just thought it never hurts to continue trying to improve an already awesome thing.
The thing I like most about my mothers potato soup, is that it’s extremely cost effective, and it’s the perfect thing to eat on a cold wet day. The great thing about this recipe is that its very easy to add or to take things away from it. I’ve made this with just broth and potatoes before, but when I can I like to enhance it by adding other flavors as well.
Ingredients:
- 6-7 potatoes (I used russet)
- chicken/veggie broth (enough to cover the potatoes)
- leek’s (OPTIONAL)
- bacon
- cheese
- heavy whipping cream
- Butter
Directions:
place butter or Oil at the bottom of your Dutch oven/pot. After Chopping up your leeks and letting them soak to remove any of the leftover dirt, Sautee them in the pan with the now hot oil/melted butter. While your leeks are sautéing, this is your chance to peel and chop your potatoes.
Usually around the time its taken to peel and cut 5-7 potatoes, your leeks are soft and fragrant. That’s the perfect time to put your potatoes in, and cover with your broth. You want to cook your potatoes until there nice and soft, and that’s when you will blend everything up in an emersion blender.
Once your soup is blended, is the perfect time to add your cheese, or any dairy to make it a bit creamy. I usually don’t make it the same way twice, and its the perfect recipe to play with if your someone wanting to get better about cooking.
Great Add Ins:
- crutons
- Bacon
- Cheese
- broccli
- Noodles
- Ham
How do you like your Potato soup?
