Matt’s favorite soup is a creamy potato soup.  But I never feel like I’ve met the necessary nutrition requirements when I serve it, so I’ve started making this in to more of a vegetable chowder.  Sometimes I puree some corn (and leave some kernels whole) to make this a corn chowder.  Other times I dice up broccoli florets and add some shredded carrot.  You can add whatever you have on hand, and season it the way you like it.  This recipe is really just the base for whatever you want to do (or have on hand!)  There are no official measurements because you can’t really go wrong.  

Potato Soup:

potatoes

onions

salt

pepper

butter

cheese

Peel and cube potatoes and chop or shred your onion.  Saute the onion in the bottom of a big pot until it is translucent.  Add the cubed potatoes to the pot along with a cup of water.  (At this point you will add other vegetables, too, if you’re using them.) Put the lid on and simmer the potatoes until they are soft.  Use a potato masher to mash part of them so that there are still plenty of lumps left to add some texture to the soup.  Gradually stir in milk until you get the soupy consistency that you like.  Season with S&P to taste.  Remove from heat and stir in shredded cheese.  Top with bacon if you’re not vegetarian!

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