In my house, Potato Soup is something we always make in the fall and winter months. My Poppy, or grandfather was the originator of this recipe and every time I make it, I think of him. I remember standing next to him at the stove as he stirred the potato soup with such care, anticipating we would be sitting down for a bowl very soon. He was always calm when he cooked, but that was true of most everything he did.
Potato Soup is a simple preparation of onions, milk and potatoes, but somehow it always tastes like so much more. I do use a little heavy cream to add another level of richness, but not too much because I don’t want to lose the flavor of the potatoes. I think the cheddar and chives reminds me of my favorite baked potato, piled high with all the delectable condiments. The entire soup can be made within a half hour and you can always double it, and reheat the leftovers for lunches or another meal. There’s nothing like a bowl on a cold day, when you just need something to warm you up.
1 white onion, diced
3 tablespoons butter
2 tablespoons all purpose flour
1 1/2 teaspoon salt
1/4 teaspoon black pepper
6 large russet potatoes, peeled
1/2 cup heavy cream
4 cups low-fat milk
1 cup shredded cheddar cheese
1/4 cup minced chives
1. In a large stock pot or Dutch oven, add butter and onions, place over medium heat. Cook onions for 6 minutes or until translucent. Add flour, salt and pepper, and stir until combined. Cook for 1 minute to remove any raw taste from flour.
2. Slice potatoes about 1/4 inch thick and add to pot, along with cream and milk, stir. Place lid on pot and simmer for 25 minutes, stirring occasionally. When potatoes are fork tender, gently break apart with spoon. Ladle soup into bowls and sprinkle tops with cheddar and chives. Enjoy!