Potato soup has been a staple around our house for years! My
kids used to eat this and I loved it because it was a healthy way to get
veggies in them without complaining. It's so easy to make and the
leftovers are wonderful! It's easy to change it up, too. If you want it
smooth...then puree everything. If you like a more chunky soup, cook a
few extra potatoes to leave out of the pureeing process. Either
way...it's delicious!!
Potato Soup
4 cups chicken stock (fresh is best, but the canned stuff works great too)
4 - 6 large Yukon Gold potatoes (russets work, but I like the creamy texture of the Yukons)
3 -4 large carrots
3 -4 stalks of celery
1 medium onion
1 teaspoon marjoram
salt/pepper to taste
1 - 2 cups heavy cream (if desired)
Pour chicken stock in a large stock-pot. Wash all veggies and chop them into large chunks. No need to be precise since everything's going in the food processor later. Add veggies to the stock and then add the marjoram and salt/pepper. Place it over a medium heat and cook until veggies are fork tender. At this point, if you want a chunkier soup, fish out some of the veggies and set them aside. Puree everything else in batches in a food processor or blender. I puree a batch and pour it back in the stock pot and then repeat the process until everything's blended. Place the stock pot on low heat to keep warm. Add cream at this point if you're using it.
Serves about 8 - 10 people.
Add ons:
Sour cream
Crispy bacon
Cheddar cheese - shredded or cubed
Chives
Serve this with Easy-Cheesy French Bread (under the Pizza Soup recipe in recipe #12).
Potato Soup
4 cups chicken stock (fresh is best, but the canned stuff works great too)
4 - 6 large Yukon Gold potatoes (russets work, but I like the creamy texture of the Yukons)
3 -4 large carrots
3 -4 stalks of celery
1 medium onion
1 teaspoon marjoram
salt/pepper to taste
1 - 2 cups heavy cream (if desired)
Pour chicken stock in a large stock-pot. Wash all veggies and chop them into large chunks. No need to be precise since everything's going in the food processor later. Add veggies to the stock and then add the marjoram and salt/pepper. Place it over a medium heat and cook until veggies are fork tender. At this point, if you want a chunkier soup, fish out some of the veggies and set them aside. Puree everything else in batches in a food processor or blender. I puree a batch and pour it back in the stock pot and then repeat the process until everything's blended. Place the stock pot on low heat to keep warm. Add cream at this point if you're using it.
Serves about 8 - 10 people.
Add ons:
Sour cream
Crispy bacon
Cheddar cheese - shredded or cubed
Chives
Serve this with Easy-Cheesy French Bread (under the Pizza Soup recipe in recipe #12).
Let's get going!
Chop everything....how easy is that?
I don't peel anything...just wash it really well.
Throw it all in the pot with the chicken stock.
Boil away until fork tender.
Puree in the food processor or blender.
Make sure you have a cute helper
in the kitchen. Husbands work, too!
All done!
Add some fun stuff on top and you're ready to eat!
