Creamy potato soup

Wednesday, January 7, 2009

This soup always makes me think of my mom. She loves potato soup!

What you’ll need:

3 c chicken broth
1 can evaporated milk
About 6 large potatoes
1 c onion, chopped
4 slices bacon, cooked and crumbled
½ c diced ham
1 garlic clove, chopped
1 pint whipping cream
Shredded cheddar cheese & chopped green onion for garnish

Sauté the onions and garlic in about a tablespoon of butter over medium heat until the onions are translucent. Scrape them into a large pot making sure to get all the good stuff off the bottom of the pan. Add chicken broth and milk and cook over medium heat about 2 minutes. Stir in remaining ingredients except for garnishes. Bring to a boil. Reduce heat and simmer until the potatoes are tender. Mash several of the potatoes against the side of the pot and stir to thicken the soup. The more you mash the thicker it will be. Add salt and pepper to taste and continue simmering over low heat for about 10 minutes or until soup is heated through and at the desired consistency. Sprinkle cheese and chopped green onion on top of individual bowls when serving. Makes about 10 bowls.

Cost:
bouillon cubes - $1.89/jar of 20
evaporated milk - $1.50
potatoes - $2.00/5 lb bag
onion - $1.12
bacon - $2.29/ 1 pound package
cooked ham - $2.12/lb
whipping cream - $1.49
garnish - $1.25
Total - $7.06

1 of my favorite chefs had this to say....:

sherri said...

SOunds delish! Thanks for sharing it!

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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