Easy Potato Soup

Potato SoupIt’s been cold, windy and rainy in the Ozarks and nothing tastes better on a cold night then one of the heartiest meals on the planet…potato soup!

My mother always made potato soup when I was a child because it was an easy meal to prepare and it warmed you up on a cold day after working on the farm.

Plus, this recipe can totally be adjusted to whatever you have on hand in the kitchen. No cream, just use milk. No cooked ham, use some bacon or hamhock.  Don’t be afraid to improvise if you are missing an ingredient, after all recipes are just a path, not set in stone.

Homemade Potato Soup
3 to 4 medium red potatoes
2 cups water
2 cups milk
1 cup heavy cream
1 white onion
4 T. butter
3 T. all-purpose flour
1 cup cooked ham
1 tsp. crushed red pepper flakes
½ tsp. ground black pepper
Salt to taste
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 tsp. garlic powder, I usually add a little more
1 tsp. Italian seasonings

Start a large saucepan of water on the stove to bring to a rapid boil. While water is coming to a boil peel and cut potatoes into small chunks, about 1 inch cubes. When water is boiling add potatoes and cook until tender. Tender when you can easily pierce with a fork. Drain, but keep 1 cup of cooking liquid from the potatoes to add to your soup mixture.

While the potatoes are cooking get your onion chopped up finely.

Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not browned. Next add flour to pan and season with all seasonings. Cook for 3 minutes.

Add to saucepan potatoes, 1 cup cooking liquid, milk, cream and sugar to onions in pan, stirring well. Then add the cheese and ham. Simmer soup for about 25-35 minutes. Stir soup frequently.

*Depending on how thick or how thin you like your soup, you may want to add more/less liquid. Serve with some French bread on a cold winter night.

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