Easiest Potato Soup Ever


My mother-in-law gave me this one, and it’s ridiculously simple. Here’s all you do… peel three or four pounds of potatoes…no bakers, I like Yukon Gold, and dice in 1″ cubes or a little larger. Put them in a large, deep pot and cover with water about 3″ above the potatoes. When the potatoes get soft, pull the pot off the heat and pour off all but about 1″ of the water. Quickly break up the cubes with a manual potato masher or the back of a large spoon. Don’t mash it too finely; the chunks are good. Put the pot back on low heat and add 8 oz. or so of shredded cheddar cheese, then enough milk to thin the soup however much you like. I use 2% milk; you could try soy milk but I’m not sure the consistency would be right. Salt well and add a lot of ground black pepper. You can add a little garlic powder if you like.

As this soup sits, it will thicken up again. When you reheat it, just add more milk until it’s as thick as you like it. This soup is good any time, but it’s especially good if you’ve got the stomach bug… very nutritious and it stays down. Freezes well.

Serve with Perfect Every Time Cornbread. Recipe here.


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About ovolactopesco

Artist, marketer, blogger, and sometimes cook.
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