Rib-Stickin' Potato Soup
- 6 c
- peeled, thinly sliced potatoes
- 1/2 c
- diced onion
- 1/2 c
- chopped celery, or use 1 tsp. celery seed
- 2 stick
- pure butter
- 2 can(s)
- evaporated milk
- 1/2 - 1 c
- idaho instant potato flakes
- 1 Tbsp
- dried, chopped parsley flakes
- 1 lb
- diced, cooked ham or crumbled bacon pieces
- 1 pkg
- mild cheddar cheese, finely grated
How to Make Rib-Stickin' Potato Soup
- 1Add potato slices, onion, and celery together in a dutch oven. Add just enough water to barely cover. Bring to a boil over medium to high heat. Cook until potatoes are tender, about 15 minutes. Drain through a mesh strainer and reserve the potato water, you will use it in a few minutes!
- 2Place the cooked vegetables back in the dutch oven. Using a potato masher, lightly "smash" the potato slices until they are broken up into bite size pieces. DO NOT MASH COMPLETELY.
- 3Place the dutch oven back on the stove over a low heat setting. Measure out 3 1/2 cups of the reserved potato water and stir into the potato mixture. Add butter, evaporated milk, and parsley flakes. Stir well while butter is melting. Allow soup mixture to simmer for 15 minutes. Here comes the good part....
- 4After 15 minutes, stir your soup thoroughly and taste test. Here is where you would want to add any seasonings such as salt or pepper. Once it is suitable to taste, you can gradually add the instant potato flakes. Make sure you add them slowly and stir well in between additions, as this will really thicken up the soup in a hurry! Don't worry! If you happen to get it a little too thick by accident, just add a little more of the reserved potato water. When finished, you should have a chunky, hearty, and super thick soup that is ready for some fixin's!
- 5We like to garnish our soup with either ham or bacon...sometimes a little of both...and stir in about 1/8 cup of cheddar cheese per bowlful. But that is up to the individual...there are no wrong ways to eat this soup! :) Hope you enjoy it!