Family Recipe: Enjoy a Creamy Potato Soup

Staff Blogger: Josh Hilgenberg, Journalism/Creative Writer Intern


Creamy Potato SoupThis recipe is straight out of my mom’s cookbook – and a darn good one too, as she would say. I’ve been eating this soup for as long as I can remember, and nothing fills you up more on a cold winter day than a bowl of potato soup!

It’s a great way to get the entire family involved, too. Growing up, I was the potato peeling master. I would set up my station, usually with my older sister, and the two of us would peel and chat together, pretending we were a couple of big shots while mom chopped the vegetables. I didn’t realize it then, but family recipes like these are probably why I love cooking now.

Word of warning! This recipe feeds a small army (or family of five) with leftovers, so if your family isn’t as large, feel free to cut down. It freezes and heats up well, so keep that in mind when making that decision. Without further ado, here are the ingredients for this wintry stew.

Ingredients

  • 3-5 Slices of Bacon, cut in ½ inch pieces
  • 3 Tbs Butter
  • 5-7 Medium Potatoes, peeled and diced
  • 1 Medium Onion, diced
  • 2 cups Water
  • 1 tsp Salt
  • 1/8 tsp pepper
  • ½ tsp Dill Weed (original calls for 1/8, I probably use more than ½)
  • 1 Chicken Bouillon cube
  • 2 cups Milk

If you have little ones, don’t be afraid to get them involved. Show them how to measure out spices and ingredients now, and they’ll thank you when they’re older (Thanks mom!). If you trust them with scissors, they can probably operate a peeler diligently and without worry of cutting themselves. Show them to peel away from their body so that they run even less of a risk of injury. For the particularly adventurous, parents can let kids start dicing potatoes.

Once the prep work is finished, and everything is measured out, you’re ready to start cooking!

Directions

Bring a large, deep pan to medium-high heat and brown the bacon. Then, add the butter and onion and cook until golden. Add the water, salt, pepper, dill and bouillon and heat to boiling. Next, reduce the heat to low, cover and simmer 15 minutes or until potatoes are fork tender. Remove from heat.

Spoon half of the potato mixture into a blender (try not to spill!), cover and blend on low speed, and keep this up until all of the potatoes are blended. The soup can be whatever texture and consistency you like, so if you prefer chunky over creamy, feel free to skip out on blending all of your potatoes.

Once you’ve reached your desired texture – ask your kids for their opinions, they’ll feel like a real chef. Pour the mixture back into pan, stir in the milk over medium-low heat, and once it’s mixed together sufficiently, your potato soup is finished.

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