Tuesday, December 8, 2009

Potato Soup

At my first job, way back when, a girl named Chris sat in the cubicle next to me. Chris is sweet and wacky and smart and funny and cute. She helped me though bad bosses and bad roommates and dating and wedding planning. You know how there are people in your life who you lose touch with, but still consider friends? Chris is one of those people for me...

Anyway, I don't even remember why, but there was a time when we were trying to make the perfect potato soup. This was before AllRecipes.com, when I only had dial-up internet at home. (Boy, I feel old now!) So we used to ask other people for their hints. Someone told Chris to use sour cream in the soup, which tasted good, but curdled. Someone told me to use ham in the soup, which was too chunky. And eventually we gave up and considered our recipe "good enough."

But it wasn't really good enough to make regularly. You know, because of the curdled sour cream and the chunky ham!

About six months ago, I found this recipe. It's for the crock pot, and I made it like that a few times. Then I figured out it's just as easy (and faster) to make on the stove, so I modified it a tiny bit. And it is simple, but the best thing to fill your belly on a cold night. I've thought of Chris every time I make it.

So, here is finally the perfect potato soup recipe...

Potato Soup
5 lbs potatoes, peeled and diced into 2-inch chunks
1 small onion, diced
4 cloves garlic, minced
1 tsp seasoned salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 quarts chicken broth
2 (8 oz) packages cream cheese
crumbled bacon (optional)

Add potatoes, onion, garlic, seasonings, and broth to large stockpot. (If you're like me, and think extra garlic makes anything taste better, resist! It's perfect with 4 cloves.) Bring to a boil, cover, and cook for about an hour, until potatoes are tender.

Remove lid. Using a stick blender or potato masher, blend the soup until smooth.

Break the cream cheese into chunks and add to soup. Turn heat to low and cook about 20 minutes, until cream cheese is mostly melted into the soup. Run the blender through the soup again, just to make sure any cream cheese chunks are incorporated.

I don't think this needs the bacon garnish. (I'm trying to lose this pregnancy weight.) If you want it, just crumble it on top before serving.


Lisa hosts Tempt My Tummy Tuesdays over at Blessed with Grace. Visit her for more yummy recipes!


Jenn @ A Country Girl's Ramblings said...

MMMMM! I love a warm bowl of soup on a cold winter day!

Fiona said...

That looks great! I wonder if greek yoghurt would be as good as cream cheese? Maybe not, since I think cream cheese has stabilizers in it. But maybe...

I love potato soup. Love it.

Jenna said...

MMMM, sounds delicious.

Hope you come check out my new blog home!

Stephanie said...

That sounds yummy! I tried a potato soup recipe out a few months ago and it didn't go over well with my husband. I should try out this recipe and see if he likes it better! I love to use those buttery gold potatoes- they are so good!

Lisa@BlessedwithGrace said...

Real good comforting soup!! Thanks for sharing the recipe and linking to TMTT.

Nezzy said...

OOoooo, perfect for a cold night! I know what's for supper tonight.

You have yourself a terrificly blessed day!!!