Potato Soup

Now this is what I call comfort food. Perfect for lunch on a cold winter day. I was actually surprised at how well my kids liked it.....they ALL wanted leftovers for lunch the next day!
The amount of potatoes isn't exact....I'm really not sure how many I used. But you get the general idea. It's just a great simple recipe that pleases just about anyone. It does thicken up quite a bit by the next day, so I just added some extra milk when heating it.

Recipe:

2 lbs potatoes, peeled and cut into bite-sized pieces
2 T. chicken bouillon granules
water
1/4 cup butter
1 onion, chopped
3 stalks celery, chopped
2-3 cloves garlic, chopped
1/4 cup all-purpose flour
1-1/2 to 2 cups milk, or as desired
pinch of dried thyme
salt and pepper to taste
freshly grated Parmesan cheese (optional)
grated Cheddar cheese (optional)
chopped green onions or chives (optional)
cooked bacon, chopped (optional)

Place potatoes in a dutch oven or large soup pan and barely cover with water. Add bouillon and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15-20 minutes.

Meanwhile, chop onion, celery, and garlic. Melt butter in a skillet and add vegetables. Saute until tender. Add flour and stir for 1 minute. Remove from heat until potatoes are cooked. Add to potatoes (do NOT drain potatoes) and then add milk and thyme. Cook over low heat until heated through. Add Parmesan cheese and more milk to desired consistency.

Taste to see if you need salt and pepper and add as necessary.

Serve warm with shredded cheese, green onions, and bacon!

Now this is what I call comfort food. Perfect for lunch on a cold winter day. I was actually surprised at how well my kids liked it.....they ALL wanted leftovers for lunch the next day!
The amount of potatoes isn't exact....I'm really not sure how many I used. But you get the general idea. It's just a great simple recipe that pleases just about anyone. It does thicken up quite a bit by the next day, so I just added some extra milk when heating it.

Recipe:

2 lbs potatoes, peeled and cut into bite-sized pieces
2 T. chicken bouillon granules
water
1/4 cup butter
1 onion, chopped
3 stalks celery, chopped
2-3 cloves garlic, chopped
1/4 cup all-purpose flour
1-1/2 to 2 cups milk, or as desired
pinch of dried thyme
salt and pepper to taste
freshly grated Parmesan cheese (optional)
grated Cheddar cheese (optional)
chopped green onions or chives (optional)
cooked bacon, chopped (optional)

Place potatoes in a dutch oven or large soup pan and barely cover with water. Add bouillon and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15-20 minutes.

Meanwhile, chop onion, celery, and garlic. Melt butter in a skillet and add vegetables. Saute until tender. Add flour and stir for 1 minute. Remove from heat until potatoes are cooked. Add to potatoes (do NOT drain potatoes) and then add milk and thyme. Cook over low heat until heated through. Add Parmesan cheese and more milk to desired consistency.

Taste to see if you need salt and pepper and add as necessary.

Serve warm with shredded cheese, green onions, and bacon!