SIMPLE POTATO SOUP WITH VARIATIONS

Simple Potato Soup with variations image

Growing up an army brat in the sixties, and in Germany, I looked forward to Mom's potato soup for lunch. (In those days we had to walk home in the snow, uphill both ways, for lunch.)

Provided by Cynthia Creamer-Pirtle

Time 1h

Number Of Ingredients 9

Ingredients

6 to 8 russet potatoes, cut in 1 to 2 inch cubes
1 large onion chopped
1 can(s) evaporated (pet) milk
whole or 2% milk to desired consistancy
2 Tbsp dried parsley or fresh chopped
1 tsp garlic powder or salt
1 tsp salt
salt and black pepper to taste
1 stick butter

Steps:

1. Boil potatoes, salt, garlic and onions in a large pot until just starting to fall apart approx 20 minutes. No need to saute onion or prep in anyway, just toss em in with the potato.
2. Drain off water until it is about half of the volume of the potatoes.
3. add butter, evaporated milk, parsley and milk (I usually start with about a cup) until the soup is just a little thinner than desired consistancy, it will thicken a bit on standing. Stir constantly over medium heat until butter is melted and soup is heated through, approx 5 minutes. Salt and pepper to taste.
4. I love to serve this with grilled cheese sandwiches. It takes me back to second grade.
5. Variations: Add chopped leeks for a stronger onion flavor. Again just toss em in with the potatoes and boil. Toss in some crisp, crumbled bacon or use as a garnish along with sliced scallions, chives and grated cheese of choice.
6. Clam Chowder: I simply add canned clams with juice and perhaps some leftover whole kernel corn when I add my milk, and butter. Adjust your milk to allow for the clam juice.
7. Ham and Cheese: Cook off the bone from a picnic ham, chop or cube the meat and set aside. Cook the potatos, onions in the stock from the ham. Finish the recipe with the milk, evaporated milk etc...toss in the ham and a cup or two of cheddar cheese. You can even make the basic soup recipe and add chopped or cubed ham at the end. I also like to add about a teaspoon of liquid smoke if I'm in the mood.
8. Corn Chowder, Add 2 cups frozen or canned corn, while the potatos boil, Add crumbled bacon &/or cream style corn at the end. Garnishing with cilantro, sour cream, cheese and jalapeno are good option. (I like fresh jalapen, seeded, deveined and chopped the best. It add crunch)
9. I'd love to hear if anyone comes up with any other variations for this recipe. Have fun and enjoy!