This recipe is one of my fall favorites and is from my mother-in-law. It is a FABULOUS potato soup. It is great because it is flexible – you make a base for the soup, and then add your toppings and – VOILA! – dinner of happiness.
- 4-6 medium potatoes
- 1 small onion diced (optional – I’ve made it with and without, and both ways turn out different, but great)
- 3 chicken bouillon cubes
- 4 c. water
- 1/4 c. butter (margarine is fine, but butter is awesome)
- 1/4 c. flour
- 1/4 tsp. pepper
- 1 tsp. salt
- 2 c. milk
- Toppings: cheese, broccoli, peas, ham, bacon, etc – whatever you want to add to the soup
1. Boil water and bouillon cubes in a large pot. Add diced potatoes & onion. Bring to boil and simmer.
2. Melt butter in a separate pot. Add flour, salt & pepper and blend until thickens (this will clump up at first – just keep wisking until it “melts” a bit, then thickens a bit).
3. Pour milk into the butter mixture & wisk until thickens again (close to toothpaste consistency).
4. Add butter/milk mixture to the large pot.
5. Add your extras: cheese, broccoli, peas, ham, bacon, etc. This time we did bacon, ham, cheese & peas because that is what we had on hand. I love broccoli too. You can be creative. Just think of what you would love on a potato, and you will probably love it in the soup.