Homemade Potato Soup 101
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- stalks of celery, sliced thin
- small onion, diced
- large potatoes, peeled & cubed
- 1 c
- heaping tablespoon cornstarch (or flour)
- butter or margarine
- salt & pepper
- shredded cheese
- cooked & crumbled bacon
- sliced scallions
- sour cream
- cubed ham
2Add the cubed potatoes, cover, and cook for another 12-15 minutes, until the potatoes are tender.
At this point, some people, like my mother-in-law, prefer to mash some of the potatoes. (She used an old-fashioned potato masher.) Others wait until the soup is totally done and use an immersion (or stick) blender. Yet others, like me, just leave the potatoes as they are. Your choice. =^..^=
7BAKED POTATO SOUP: Bake the potatoes in the oven until tender. (This recipe is also great for using up leftover baked potatoes!) Some people choose to leave the skins on the potatoes while they cube them and add to the cooked vegetables in Step #2. Strictly your choice. Since the potatoes are already cooked, just heat them up and go on to Step #3.
8Thinner Potato Soup: This is the soup my Mom preferred. She cooked the vegetables, then just added milk with no thickener, heated it up, added the butter, and served it with lots of crackers.
9Shortcut Version: Instead of using raw celery, use a can of condensed Cream of Celery soup. This takes care of the thickener, too. Cook the onions and potatoes as listed above. Add the milk and the can of condensed soup. Once it is all heated, add the butter and serve.