Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during fall and winter months.
Mimi's likes to add cubed ham or crumbled bacon to the mixture as well.
Top it with cheese and no one will be able to resist.
Ingredients:
6 cups peeled and diced Russet potatoes (about 5 medium potatoes. ...
1 1/2 cups chopped yellow onion (1 medium.
1 1/4 cups peeled and diced carrots (3 medium)
1 cup diced celery (2 stalks)
2 (14.5 oz) cans low sodium chicken broth.
1 cup of flour
1/3 cup butter.
2 1/2 cups milk.
1/2 cup sour cream.
1 cup cubed ham and/or crumbled bacon
Directions:
Start by boiling potatoes until fork tender.
When potatoes are done, strain out the water and add butter.
When butter is melted, add flour. Stir gently to make a paste between butter and flour. ...
Add Milk, celery, carrots, onion and ham cubes at this point. (If you prefer he bacon option, crumble bacon on top when you serve.)
Gently stir. Allow the pot to boil. ...
Simmer on low till soup thickens.
Salt and Pepper to taste.
