creamy potato soup

Creamy Potato Soup

This thick creamy soup is one of my favorite foods. I usually wing-it rather than measuring, so all amounts are approximate.

Ingredients

• 2 qt. chicken stock
• 10 to 20 russet potatoes(depends on size, see directions step 2)
• 1 lb. cheese (ideally the sharpest cheddar available)
• 2 cups milk
• 1 onion
• 1 celery stick
• 10 strips of bacon (optional)

Equipment

• 2 large pots
• 1 blender
• 1 cheese grater
• 1 Large spoon or ladle

1. Put the chicken stock, celery, and onion(peeled and halved) into the first pot
2. Peel and cut potatoes into 1-2 cubic inch chunks. Add potatoes to the pot. There should be enough potatoes that all chunks are just covered by the stock
3. Boil until potatoes are completely cooked
4. Ladle the potatoes and broth in batches into blender. Blend until smooth, adding enough milk to ensure an even and creamy consistency. Place finished batches in second pot. Discard onion and celery.
5. Grate cheese and add to soup.
6. Heat gently until cheese is fully melted into the soup
7. Cook bacon until very crispy. Crumble into small bits

Serve with Bacon Bits on top.

This makes enough for 5 or 6 hungry men with leftovers the next day. This is very filling and surprisingly tasty. Recommended for a cold winter day.

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yclept says: Also, if you're blending it anyway, why not just puree the onion and celery too?
I suppose you could. This is the way I learned it. My family are not big onion fans, and the celery would not quite puree completly. That said, go ahead and try it.