Simple Rustic Potato Soup



For the past few days, our family has been under-the-weather with a virus. We felt like eating today, so I prepared a time-saving, comforting soup recipe: Simple Rustic Potato soup. It's soothing and nourishing--and quick. The hardest part is microwaving three bags of frozen russet potatoes, and that's not hard, so you can just imagine the ease of this recipe.

 

 

Simple Rustic Potato Soup

Printable Recipe

                                             Serves 8

Ingredients

3 24 oz packages Ore-Ida Steam n Mash Cut Russet Potatoes

1 32-oz box College Inn Chicken Broth

1 or 2 14-oz cans College Inn Chicken Broth

8 strips bacon

1 cup heavy cream

1 cup chopped white (or yellow) onion

3/4 cup chopped celery

1 c. shredded mild cheddar cheese

salt and pepper to taste

 

Directions:

Cook 1 24-oz package Ore-Ida potatoes in microwave according to directions (ten minutes) and set aside. In a large, non-stick Dutch oven, fry 8 slices of bacon (medium high flame). Crumble bacon and set aside. Add chopped onions and celery to pot and sautee until clear and tender. Add 1 32-oz box chicken broth and cook 10 minutes over medium low flame, stirring now and then. Meanwhile, continue to microwave two remaining packages of frozen potatoes.  Add all three packages of potatoes to Dutch oven. Mash potatoes with a large whisk or metal masher. [I like a rough, "rustic" texture. If you prefer smooth, skip this step and place the cooked potatoes into a Cuisinart or blender, then add to Dutch oven.]

 

Salt and pepper to taste.

 

Cook another 10 minutes. At this point, the soup is thick, and I always add one 14-oz can of chicken stock (if you like a thinner soup, add a second can of stock). Stir. Lower the flame and simmer soup for five minutes. Slowly add 1 cup cream and blend thoroughly. Add more salt and pepper, if necessary. Cover pot and remove from flame.

 

Pour soup into bowls and garnish with crumbled bacon and shredded cheese.

An On the Menu Monday contribution.

Social Bookmarking