Anytime I feel under the weather, there is only one thing I want – potato soup. More specifically, my mom’s potato soup. Simple, salty, and cheesy, you truly can’t beat it.
MOM’S POTATO SOUP
3-4 LBS Russet potatoes
2/3 medium onion
2ish cups milk or cream (more on this later)
1/3 block velveeta
Salt and pepper
Note: you can alter this recipe to fit your needs. More or less potatoes, cheese, add celery, whatever you want. You’ll notice there aren’t cool times, just roll with me on this.
Peel and cut potatoes into small uniform pieces. Put in a pot with onions and cover with water.
Boil until the potatoes are almost done (time varies on how many you used) and add in milk or cream until it’s about opaque. Cut velveeta into cubes and add until melted. Salt and pepper to taste. Salt some more. Enjoy!
I made some croutons with leftover sourdough bread – cube, toss in olive oil, garlic and herb seasoning, and salt , then bake at 350 for 18 min – and added them to the soup with some cheese. You’re gonna love this!
Amanda
Foodie & Co. 