I made potato soup last night, so yum. Recipe!

michaels_girl

DH prefers his potato soup to be a combination of potatoes and cheese, but I wanted to go with a little more variety.  DH and kiddo sucked this down and asked for seconds.  You will need for approximately 6 bowls of soup:

1-2 leeks, sliced thin

2-3 TBSP butter (i used Kerry Gold, so yum)

Chicken stock or broth (1 box, or sub in veggie broth)

5 med-lg yukon gold potatoes, peeled and sliced

1 parsnip, peeled and sliced

1/2-1 cup milk, depending on consistency preference

pepper to taste

In large stock pot melt 2 tbsp butter over medium heat and add chopped leeks.  Cook approx 5 minutes, do not let get over brown.  add in potatoes, parsnip, and stock, bring to boil and cook 20-30 minutes.  When potatoes are soft, use masher or hand blender to blend soup, or transfer by batches to blender, depending on your consistency preference.  Add milk and additional butter and season to taste.  Serve with a sprinkle of cheddar cheese and a yummy salad.

 

MissNikki007

Dude, no bacon?

michaels_girl

MissNikki007:

Dude, no bacon?

I offered bacon, it was declined.   You could chop and brown the bacon, then cook the leeks in the bacon grease instead for a different flavor.  We try to eat veggie at least 3 nights a week at our house, for health.  not that 3 tbsp of butter is healthy, but it's not a giant piece of red meat either. 

PrincessFiona9

I made baked potato soup yesterday too! The recipe I used was from Pinterest. It turned out okay, but it could have used less onion and more potato I think. The recipe said add 64 oz chicken stock, 5 lbs of diced Russet potatoes, 5 tsp minced garlic and one chopped onion to a crock pot and cook on high for 5 hours. After that you need to pour it into a food processor (I used my blender) and blend with 16 oz of cream cheese. Serve with shredded cheese, chives, bacon etc for garnish. Next time I will half the recipe because it's just SO, DD and I....I didn't realize how much soup this would make!