Potato Soup

Food Category: Southern Comfort, PG

Difficulty: Easy

For the soup:

• Peel about 4 lbs of potatoes & cut into small cubes
• sautee one finely chopped onion & 3 celery stalks (with leaves) in evoo
• when onions are translucent, add about 4 quarts of water
• add 1-2 tablespoons of chicken flavored granules
• and 1 tablespoon of salt
• add potatoes and bring to a boil
• reduce heat and cook until potatoes are very mushy
• using either a potato masher or handheld blender, mix until about 1/2 the potatoes are pureed, about 1/2 will still be small bites
• add 8 oz of light cream and cook until cream begins to thicken
• salt & pepper to taste

Yummy Toppings:

• thinly slice with kitchen shears 6-8 slices of bacon
• cook until crispy
• drain all grease
• shredded extra sharp cheddar
• freshly chopped chives & parsley

I use most of a 5 lb bag of potatoes to make this soup because I am always aiming for leftovers. I add enough potatoes and water to fill a 6 quart pot. Tonight I made the soup without the cream because I didn't have any. I did substitute about 1-2 oz of light cream cheese & some milk, and it turned out very tasty. I'm taking the leftovers to "work" with me tomorrow to share for lunch. For potlucks, I take this soup in a crockpot to stay hot & bring the toppings on the side & everyone adds their own.

In an effort to keep calories down, I top sparingly with bacon & use extra sharp cheddar because there's more flavor in less cheese. The cream can easily be omitted and even skim milk substituted. Top with lots of herbs - lots of flavor without calories.

Leftover potential: If you happen to have leftovers beyond what can be kept in the fridge for a few days & reheated, you can freeze it. Just use it later in other soups as a thickening agent.