Perfect Potato Soup

As soon as cool weather hits, I start thinking soup.  It’s easy, warm, and filling.  I didn’t actually make this batch for us, but for some neighbors who recently had a baby (welcome Carter!).  This makes a massive batch and is easily frozen, so it makes a GREAT food to take to others.

Ingredients:

• 5 pounds russet potatoes
• 2 sweet onions
• 4 cups chicken stock
• 2 cups water
• 1 can evaporated skim milk
• salt and pepper to taste
• 2 tsps parsley

Directions:

1. Peel and rough chop your potatoes.
2. Peel and rough chop your onions.
3. Add potatoes and onions to a large stock pot with the chicken stock and water.
4. Bring to a boil, then reduce heat and cover, cooking on medium low for about half an hour or until potatoes start to break down.
5. Using a potato masher, break up the big chunks and cook for another 15 minutes.
6. Remove from heat.
7. Add the evaporated milk, parsley, salt, and pepper.
8. Using an immersion blender, CAREFULLY blend until smooth.
9. Serve with your choice of toppings (bacon, cheese, sour cream, chives).

Printable version.

This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.