Potato Soup

I like potato soup. There's something soothing about that warm, creamy potatoey goodness.

I remember eating potato soup as a kid. My dad will eat potatos 9 times a day (must be his Irish genetics!), and I must have gotten that fondness for the stuff from him.

Besides all that, its pretty easy to make. And its pretty forgiving of little variations in ingredients too.

So, here is the recipe:


Potato Soup

2 pieces of bacon, cut in fine dice (I've also used little pieces of ham for this)
2 ribs of celery, cut in fine dice (the idea is for a little texture, not big chunks)
1 bunch green onions -OR- 1 medium onion, cut in fine dice
1 tsp salt (or to your taste)
8 to 10 small to medium red potatoes, scrubbed and diced (I've also used other potatoes, and they work okay too)
1 to 2 cups chicken broth (homemade is great, out of a can is fine)
4 to 5 cups water
1 can evaporated milk (or whatever milk you have on hand, half and half is really good)

In a LARGE pan, brown the bacon.

Add the onion and celery and saute until transparent

Add broth, water and potatoes and cook until potatoes are soft.

Blend soup to desired consistancy. Use an immersion blender, a blender (in small amounts at a time) or a masher to do this step.

Add milk to the soup and heat to just below a boil (boiling the milk gives it a funny taste)

Serve with a dab of butter, or sour cream, or shredded cheddar cheese or whatever other garnish you like on potatoes.

This also reheats well in the microwave, so it makes a great carry along for lunch in the office the day after.