In my house Potato Soup is something we always make in the winter months. My Poppy or grandfather, was the original creator of this recipe and every time I make it, I think of him. Potato Soup is a simple preparation with onions, milk and potatoes, and somehow it always tastes like it contains so much more.
I use a little heavy cream to help balance out the soup and give it an extra creaminess, and I think the cheddar and chives on top reminds me of my favorite baked potato. The entire soup can be made within a half hour and you can always double it, and reheat the leftovers for future lunches or another meal.
I like to bake a little cornbread to serve on the side with a nice bowl of mixed greens. This soup is a great feel good meal and the men in my family just go nuts over it.
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 the 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!