Mom’s Perfected Potato Soup
Fall is my favorite time of year. The leaves start to turn and the nights and evenings start to cool down. It’s the perfect time to dust off the soup pot and make some soup! One of my favorite childhood memories is when Mom’s best friend, Myrna, would come to visit and Mom would make a big pot of potato soup. We would sit around and laugh and enjoy the buckets of soup and crackers.
Over the past few years, I had grown to miss my Mom’s potato soup so I decided to try to make it for myself. I called Mom and had her send me her recipe. Mom’s basic recipe goes like this:
- 6 – 8 potatoes
- 1 large onion
- 1 pint chicken stock
- 1 1/2 cups milk
- 6 – 8 cheese slices
- salt and pepper
My first couple of attempts were good; it was just like I remembered it. But wanting to make Mom’s recipe my own, I decided to change it up a little. I LOVE baked potatoes with all the fixings so I thought, “Why not make a potato soup and add all the things I like on a baked potato?!” I know, “It’s been done,” you say. But not by me.
So here is how I “perfected” Mom’s Potato Soup (sorry Mom!):
Clean, peel, and slice 8 Russet potatoes and throw ’em in a pot.
Add 2 cups of chicken stock and then enough water to cover the potatoes by half an inch.
Bring to a boil and then boil rapidly to 15 minutes. Potatoes should be fork tender.
DO NOT DRAIN THE POTATOES! Add American cheese slices and cream and mix well.
TIP: Add two tablespoons of Wondra and the cream in an empty glass jar, tighten lid and SHAKE! This will make a thicker, creamier soup.
ADDITIONAL TIP: Add a can of drained, whole-kernel corn!
Serve in a big bowl topped with shredded cheese, bacon bits, and chopped green onion (or dried parsley flakes!).
Here’s the list of ingredients:
- 8 Russet potatoes cleaned, peeled, and sliced
- 2 cups chicken stock
- 2 cups heavy whipping cream
- 10 slices of American cheese
- Salt and pepper to taste
- Shredded cheddar cheese, bacon bits, and chopped green onion (or dried parsley flakes) for garnish
- Saltine crackers!