I’m sitting in the kitchen on this Friday morning and looking out the windows to a gorgeous vista of white! Snow is falling in Nashville, TN, and in many places across the country and it is just beautiful. I think we’re up to close to 4 inches out here! Hope you’re safe, warm, and not having to travel around in it.
It’s perfect soup weather, and if you’re snowed in and a little short on groceries, you probably have everything that you need to make a big pot of one of the most classic soups of all–potato. This is Charlie’s version that Charlie states is “approximately modeled after his mother’s so all measurements are approximate.” Well, I can tell you that I enjoyed “approximately” two servings last night and will enjoy “approximately” a few more today in these cold weather conditions! Potato soup is so filling, easy on the budget, and so easy to make. Another great thing about it is that you can customize, too–more butter, less butter, cream vs. milk, low fat milk vs. whole milk, leeks vs. onions, different types of cheese, etc. I love this recipe just like it is, but it’s also a solid foundation for you to change according to your taste buds.
Hope you can get outside and run in the snow, have a snow ball fight, or just stand and listen to the peaceful quiet that a snow fall brings. Then head back in to a roaring fire, an empty schedule and a full belly 🙂 Enjoy this day and a Kelley family recipe.
- 6-8 potatoes, peeled & quartered
- 1 large onion, chopped
- I stick butter
- 1 (2.8 ounce) bag of real, precooked bacon bits
- Whole milk or low-fat milk
- 1 can kernel corn, drained
- 1/2 cup shredded cheddar cheese
- Sea salt & freshly ground black pepper to taste
- In a medium-sized stockpot, boil potatoes and onions in water until soft.
- Drain off most of the water, leaving about a 1/2 cup in the pan, and return to burner on low heat.
- Loosely mash potatoes with a potato masher (leaving plenty of chunky pieces), add in butter and bacon bits. Allow butter to melt and blend.
- Pour in milk to desired consistency, add corn, stir, and allow soup to warm through.
- Add cheese, salt and pepper to taste, and stir until melted.
- Serve hot with a salad and crusty French bread.
- Potato soup always needs salt and lots of pepper. Season to your tastes!