Renee Vincent's Easy Potato Soup
Nothing beats a great bowl of steaming hot soup, especially when it's super easy to prepare. Not only does this taste amazing, but you can make it when there's just one or two of you sitting down for dinner, or a whole army.
I was given this recipe years ago by a fellow co-worker when I worked at Children's Hospital, and I wish I remembered her name so I could credit her as well as thank her for such a tasty, easy recipe. I've used this recipe for more than 25 years now, and it never gets old. I hope you enjoy!
Ingredients:
1 medium potato, diced
4 cups milk
2 Tbsp butter
2 tsp dried minced onion
1 tsp salt
1/4 tsp celery salt
1/8 tsp pepper
1 1/3 cups potato buds
Steps:
Peel potato if you prefer no skins. Otherwise, dice and boil potato until soft.
Combine the rest of the ingredients except for the potato buds into a saucepan. Cover and heat on low until nice and hot, stirring often so the milk doesn't burn.
Right before serving, stir in potato buds a little at a time while stirring constantly to thicken. Serve with shredded cheese, bacon bits, and oyster crackers.
Notes:
- To give just a little heat to the recipe, add in 1/8 tsp cayenne pepper.
- Diced green onions are also a great topping.
- Make a large batch by doubling the recipe as needed, or triple it and freeze the leftovers in pint freezer containers for a quick individual meal without all the hassle.
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