Best Potato Soup Recipe!

I’ve been making this for years, it is the boys favorite, and it’s SO easy….just a bit messy in the makings, but worth it! AND. It gets better the next day and the day after as all the flavors blend and it thickens up!

There are lots of recipes for low-fat-no-fat-this-and-that, and this is NOT one of them! However, when you divide the fat by the 8-10 large servings this recipe makes, I find it to have less fat than what most people load on their baked potatoes. I know there is a recipe for a lower fat roux using chicken stock and flour, but it just doesn’t TASTE the same!

This recipe is great for a quick meal because I can make the white sauce while the potatoes boil.

In a pinch, I’ve even grabbed a 2lb bag of diced frozen hash-browns and used them instead of peeling, slicing, dicing 2 lbs of potatoes.

Once upon a time, I used to have one of those french fry press things called a Veg-O-Matic! It was a wedding gift and I used it for years. You peel the potato, push it through the thing and you’d have fries! And I would boil them down as fries and mash them in the water with a potato masher to break them into bite size pieces, but the french fry press gave up the ghost a long time ago and I never replaced it. After doing a search for a pic on these, I found they are still available..what a hoot! I don’t think I will replace it ---but seeing the pic sure takes me back!

I also have this MOULI thing – got it from a yard sale about 20 years ago or more for something like $3.00.

and mine is probably about as OLD as this one! I used this to slice the cheese for sandwiches when Lisa was over the other day and she said “What IS that thing?!?”

Love that 70’s Cheddar Orange color! I’m not that lucky, mine is TAN! It’s very easy and I use it all the time. You slide the blade in, put the handle through the hole in the blade…put the cheese, the potato, the onion, whatever it is you want to slice or grate in the space, push the cover arm down on it and rotate the handle. No electricity, easy clean up, in the dishwasher it goes, and voila. And this is what I’m using to make my Potato Soup with – I’m going to grate the potatoes with the LARGEST grater, and boil them that way.

So on to the recipe:

• Approximately 2 lbs potatoes, washed, peeled, diced (or largely grated) (About 4-5 potatoes depending on the size)
• 1/2 large onion, diced
• 1-1/2 tsp salt (or to taste)

Place in large soup pot with water to a bit more than cover. Boil until potatoes are done, adding more water if needed. I use a potato masher to break the grated pieces into smaller bits as they boil. Do not drain water!

First pic: Roux Second pic: Soup in the Pot!

While potatoes are boiling:

• Fry up 6-8 slices of bacon in a large fry pan. Allow to drain on paper towels, and when cool crumble.
• Stir 1/3 cup flour into the warm bacon drippings and stir into a smooth roux. (There should be approx 3 Tbl drippings)
• Add 2 cups of milk (We use 1%) and bring to a boil to thicken. It will get VERY thick.

When potatoes are done, and sauce is thick, stir the sauce into the potato soup ((if your soup is very watery, you might want to drain some before adding the sauce)) Soup will thicken as it cools. Stir in bacon crumbles.

If you like more vegetables in your soup ((I do, family doesn’t! )) You can add celery, sweet corn, and sliced or diced carrots to the boiling potatoes! Frozen peas & carrots also work in a pinch and add nice color.

Add salt and pepper as desired. Allow to sit for about 20 minutes to cool and thicken before serving. Serve with crackers and top with grated cheese. Choppped green onions or chives are also yummy and pretty!

This is great and hearty served with a nice green salad!

Enjoy!