As my sister and I have both previous said, we love cooking potatoes because they are so cheap and so versatile. This potato soup recipe is an adaptation of one that our great grandmother used to make. It is quick, easy, and very inexpensive.
One thing that makes it so easy is that you don’t need to worry about losing nutrients into the cooking water. None of the water is discarded so any vitamins or minerals that leach out are retained in the soup. Also, you can sneak in some vegetables and the potato skin, increasing the nutritional value.
I use an immersion blender to puree hot foods such as potato soup. While it is possible to use a regular blender, extreme caution must be exercised. Do not fill the blender jar more than half way—work in small batches. Use a pot holder to hold the lid on while blending, and be sure to release built-up steam often.
Potato Cheese Soup
6 medium russet potatoes, diced
1 large onion, roughly chopped
6 c. water
3 Tbsp. chicken bouillon
½ lb. fresh or frozen broccoli or cauliflower, chopped (optional)
1 lb. cheese, shredded (cheddar or a mixture of cheddar and Monterey jack)
Extra cheddar cheese for garnish (optional)
In large pot over high heat, combine all ingredients except cheese. Boil until potatoes and broccoli or cauliflower are soft. Remove from heat. Puree with immersion blender or regular blender. Stir in cheese. Add water if necessary to achieve desired consistency. Yield: 11 cups. Total cost: $4.00.
This soup would also be great with crispy bacon crumbled over the top! Yum!