Potato Soup

As you know by now if you make the rounds of my happy little group of Realie food bloggers, our November Cooking Club was all about Soups. Soups! I love love love a good soup or stew, so I was so excited for this one. It didn’t disappoint either – I loved every one of them, and plan to recreate every one we had.

First up was Audrey’s potato soup (she of Kentiga Blog fame). I think because it reminded me of my mom’s potato soup, with big chunks of potatoes, lots of other veggies, and a nice broth (not super-thick like so many other potato soups out there). So I made a giant pot, and have been eating that for lunch for a week now. Still super yummy! I think I’ll probably be making this many more times in the future.

Potato Soup
(adapted a small bit from Audrey’s recipe)

Ingredients:
4 Tbsp. butter
1 onion diced
1/2 lb of carrots sliced4 stalks of celery sliced
5 lbs. potatoes diced

10 c. low sodium chicken broth

1/2 lb. bacon

1/2 lb. Velveeta diced into chunks

1 c. sour cream

Salt and pepper

Melt butter over medium heat in a deep soup pot. Add onion, carrots, and celery and sauté until softened, about 10 minutes. Add the broth and potatoes to the pot and simmer. Add water if necessary to cover completely. Let simmer for 30-40 minutes or until completely cooked.

While mixture is simmering - cook, chop, and add bacon to soup. About 25-35 minutes into simmering add Velveeta and sour cream. Stir constantly until completely melted. Salt and pepper to taste.