Homemade Potato Soup
Most requested soup recipe in our house is my homemade potato soup recipe. I usually make it in the slow cooker, so I can set it and forget it. But there are times when I forget (gasp) to make dinner and am in a hurry to get something on the table.
It is like making flavorful mashed potatoes (but better) and you add all these ingredients in to make soup.
This is a quick meal (especially if you cook it on high to cook the potatoes).
I make enough for a about 6 bowls of soup. (1-2 cups each).
about 6 cups of peels and chopped russet potatoes
1 – twelve ounce can of chicken stock
water (enough to barely cover the potatoes)
1 cup chopped bacon (we buy the precooked chopped bags of bacon TIME SAVER)
8 ounces cream cheese
1 cup Colby cheese for the soup
1 cup Colby cheese for toppings
potato soup instructions:
In a medium to large pan or a Dutch oven pan, add the chopped potatoes and chicken stock.
Add enough water to just barely cover the potatoes. We won’t be draining the potatoes. We will be making a roughly mashed potatoes that are runny. The chicken stock adds a lot of flavor.
Once the potatoes are soft like you would mash them for mashed potatoes, mash them to break them down into smaller pieces, but not mush. (however chunky you want your soup). I go over the entire pan twice and leave it alone.
Add in the cream cheese in dollops and stir so it melts into the soup. Once stirred in, add the bacon and stir.
Add the Colby cheese (1 cup), stir in.
Remove from heat.
Serve and eat.
Want it faster? Use baked potatoes and peel them. You will only need to warm up ingredients and not recook the potatoes.