As I mentioned in yesterday's post Pat and I attempted to make his Mom's famous Potato Soup. This is the one thing we both look forward to every fall. It is simply perfection. When we asked her for the recipe she told us she didn't know what is was "on paper." This is what she came up with and we tweaked it just a bit and have found this to be the perfect tastieness, consistency, all around best soup ever!
Cindy’s Potato Soup
5 pounds potatoes
1 pint to 1 quart ½ & ½
1 and ½ sticks butter
2tsp. onion powder
2 tsp salt
1 tsp. pepper
2 T. fresh parsley
2 T fresh chives
½ - 1 pounds bacon
Peel and chop potatoes. Place in pan and cover with water. Add salt, pepper, onion powder and chives. Cook until potatoes are tender, approximately 15 to 20 minutes. Remove a few potatoes and mash. Return mashed potatoes to pot to thicken soup. Add butter, ½ & ½, and parsley. Heat thoroughly on low heat for 15 to 20 minutes, stirring often. Season as needed. If soup is too thin, mash more of the potatoes. If too thick, add milk or ½ & ½.
- add chopped uncooked bacon to potatoes when cooking
- fry bacon pieces till crispy and add to finished soup
- fry bacon pieces for a few minutes, prior to adding to potatoes/water to finish cooking in soup
- sprinkle shredded cheese on top of individual bowls of soup