Make a pot of potato soup for dinner. Potato soup is easy to make. It is a delicious and filling meal on these chilly fall nights. It takes about 15 minutes to prepare. Cooking time is at least 30 – 40 minutes.
2 tablespoons butter or margarine 3/4 cup finely chopped onion 6 slices of bacon - diced 2.5 pounds potatoes - peeled and diced 4-5 cups low sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cups non fat half and half or milk 1/2 cup corn (optional)
optional: 2 tbsp. cornstarch dissolved in 1/2 cup of water or instant mashed potatoes for thickening soup.
Toppings: shredded cheese, ham chunks, bacon bits, chopped onion, chives, butter
Melt butter in a soup pot or Dutch oven over medium heat. Add onion and bacon and sauté until lightly browned, or about 10 minutes. Peel and dice potatoes as onion and bacon are cooking. Add potatoes, broth, salt, pepper, and corn to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, stirring occasionally so potatoes will not stick to the bottom, for at least 30 minutes. Mash potatoes with potato masher for a smoother soup. Stir half and half into potato mixture; bring to a boil for a minute or two. Stir in cornstarch mixture or instant mashed potatoes to thicken if necessary.
Add toppings. Serve with grilled cheese sandwiches for extra protein or with crackers, bread stick, or roll and a salad. Fresh fruit or jello for dessert.
This is an quick and easy soup to prepare and serve. The ingredients are inexpensive. There is a good chance that most of the ingredients will be in your pantry. Leftover soup should be stored in airtight containers in the refrigerator and can be kept for three to four days. Reheat over low heat stirring occasionally.