Eat Real. Eat Good.
Simple Potato Soup
This potato soup is easy to make, and it is easy to adjust the amount of each ingredient for the number of people you are cooking for. I also like to make potato soup this way because it's always delicious, and it's always a little bit different. I live alone, and so I usually make a big pot of it and eat it for several days straight. I've listed the veggies I like to add, but you can always add your favorite veggies instead of or as well.
Ingredients
- salt and pepper to taste
- cheese, shredded (optional)
- 1 medium onion per 4 servings, diced
- 1 green pepper per 4 servings, chopped
- 1-2 potatoes per serving, scrubbed and chopped
- 1 celery stalk per person, chopped
- dash of oregano (optional)
- 1-2 green onions per 4 servings
- 1 carrot per 2 servings, chopped and steamed
Preparation
Scrub the potatoes until clean and chop into chunks. I prefer to leave the skins on because I like the flavor better, but you could peel them if you wanted. Dice the onion, and chop up the celery. Put these three ingredients into a large pot and cover with water. Simmer covered until the potatoes are soft. Remove from heat. At this point, you should drain off about half of the water, but save it in case you need it for later. Now, take your beaters and beat everything up until its your desired consistancy. Depending on my mood, sometimes I beat it until everything is really smooth, and sometimes I leave things chunky. Now, add salt, pepper, and oregano to taste. Next, add in the carrots and green pepper. Simmer until the green peppers are soft, but I like to leave just a little bit of crunch. If the soup starts to get too thich, then add in some of the water you saved from earlier. Taste your soup again, and add more salt and pepper if you need to. Server topped with green onions and shredded cheese.
Alternatively, you can cook the potatoes, onion, and celery in the crockpot on low 4-6 hours, then resume the directions from that point.