I don’t often make soup. That’s because I consider soup a medicine, like aspirin or NyQuil, for when you’re sick. When it’s dinnertime, I want meat and potatoes. But Nancy likes soup. She likes soup even when she’s not sick. So, I decided to make soup. The easiest possible recipe I found, other than opening a can of Campbell’s Chicken Noodle Soup (which I considered as an option) was one for Potato Soup. Since potatoes are right up there alongside meat, Potato Soup it would be. It actually turned out well.
The recipe calls for 6 average size russet potatoes. I’m not exactly sure what an average size potato is, but I’m guessing something smaller than a cantaloupe and a bit larger than an egg. Not exactly sure, I went to the store and bought a ten-pound bag of potatoes, then eliminated all the really big ones and all the really small ones and I came up with 6 average size russet potatoes.
The first step calls for scrubbing and peeling the 6 average size potatoes. After I finished and having shaved a good bit of fresh skin from my left hand, I considered falling back to the Chicken Noodle Soup option, but I pressed on.
Step two calls for dicing the six average size potatoes. I would have preferred “chunking” the potatoes, but I diced them. Which takes forever. Finally, I was able to add the potatoes to a large pot. I covered the little fellows with water, added a little salt and finished my crossword puzzle. After the potatoes had boiled about 30 minutes, I drained the pot and set the potatoes aside. The rest is pretty easy. Add 3 C whole milk (not 2 % milk), ½ diced onion and 4 T butter to the pot, put the drained potatoes back in and place the pot on medium heat and allow to slightly bubble for 10 minutes.
Remove from heat, ladle into bowls, and add 2 pieces of crumbled bacon to each bowl (the meat part.)
As for the Potato Soup? I’d say it was about average.
Average Potato Soup
6 average size russet potatoes
3 C whole milk
4 T butter
½ onion
S & P
8 slices of crispy bacon