There is a rule among food bloggers.
And it’s simple: make sure your pictures look pretty.
Though I usually abide by the unwritten codes of food-photography conduct, a messy photo just seemed fitting for this potato soup recipe. Maybe I should have photoshopped the stringy cheese and splashes of potato on the side of the bowl…but I didn’t. Because potato soup should never be about appearance. It’s all about the taste.
All I can say is — yum! There are hardly any ingredients to this soup, but don’t let that fool you; it is full of flavor and super rich. Special thanks to this recipe’s creator, Lee Miller, a woman whom I deeply respect. Over the last few years, we’ve developed a tradition of cooking together whenever I’m back home in Elkhart, Ind. What a joy these kinds of traditions are!
Usually I’m the one who comes up with the recipes, but I’m so glad Lee shared this with me the last time I was with her family. It is a real treat!
Country Potato Soup
Author: Lee Miller | Serves: 8
8 cups potatoes, peeled and diced
1 cup onions, diced
3 cups water and 3 chicken-flavored bouillon cubes (or chicken stock)
2 cups milk
2 cups (16 oz.) sour cream
2 tablespoons flour (heaping)
1. Combine the first three ingredients in a large saucepan, bring to a boil and then cook over medium heat for about 20 minutes until potatoes are tender. While the potatoes are cooking, mix together the milk, sour cream and flour in a large bowl.
2. When the potatoes are done cooking, mash with a potato masher until your desired consistency. Reduce the heat to low and gradually add in the milk mixture. Stir until thickened. Sprinkle with chopped chives.
3. Serve in bowls and top with crumbled bacon, ground pepper and shredded cheese.
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