Potato Soup

Here's a recipe for a creamy loaded potato soup. I love potatoes!

Potato Soup
Adapted from Family, Food and Fun
Makes 4-6 servings

Ingredients

• 2 lbs potatoes, peeled and diced
• 2 tablespoons chicken bouillon
• water
• 1/4 cup unsalted butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 2-3 cloves garlic, chopped
• 2 tablespoons all purpose flour
• 1-2 cups 2% milk
• ¼ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ cup parmesan cheese
• cheddar cheese, green onions or chives and crispy bacon for garnish

Directions

1. Place potatoes in a large pot and add water just to cover them. Add the bouillon and bring to a boil. Reduce to medium heat and simmer until the potatoes are tender, about 15-20 minutes.
2. While the potatoes are cooking, melt the butter in a pan over medium heat, and add the onion, celery and garlic. Cook until tender.
3. Add the flour and stir for 1 minute. Remove the pan from heat and set aside until the potatoes are cooked.
4. Once the potatoes are cooked, add the cooked vegetables to the pot (do not drain potatoes) and then stir in 1 cup of milk, thyme and pepper. I then blended a few cups of the soup and returned it to the pot. Cook over low heat until heated through. Add Parmesan cheese and more milk if you need to thin it out a bit.
5. Serve warm with shredded cheese, green onions, and bacon!
6. I think this might also be nice with some corn and chili powder in it. Next time!

Tips:

• Make it vegetarian by using vegetable bouillon and leaving out the bacon.