One potato, two potato

A simple potato soup makes a comforting dinner

Faced with dire forecasts of a record breaking storm, we tried to figure out what foods we could prepare that were as comforting as they were nourishing.

With a good supply of local potatoes recently purchased at the Trenton Farmer’s Market, I figured we’d do some soup.

All was good until it came time to start the process. I couldn’t find the recipe I was looking for but, really, how hard is it to make potato soup.  A little stock, a little seasoning. A thick slice of rustic bread, toasted and topped with just a bit of cheddar cheese, a salad and to wash it all down, a glass of Guinness.

Simple Potato Soup

  • 3 pounds (approximately) potatoes, peeled, cut in 3/4 inch pieces
  • 1 quart (approximate) vegetable or chicken stock
  • 1 cup milk
  • salt and pepper to taste
  • cooked, crumbled bacon for garnish

Place the cut up potatoes in a large enough pot that will accommodate them. Add the stock to full cover the potatoes (add a little water or more stock if need be). Over medium low fire, bring the stock to a soft boil and cook, stirring occasionally until the potatoes are cooked through. Using an immersion blender or, working in batches, a food processor, blend the potatoes into the stock until they are a nice, velvety consistency. Add the milk and check for seasoning. Add salt and pepper to taste.  Stir well and let sit on low flame for a few minutes more. Serve in bowls garnished with crumbled bacon.

It’ll take your mind off the weather outside.


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