This potato soup recipe is an staple around here in winter - and we've needed lots of warm bowls of soup to keep the chill off this year!!
It starts with the trifecta of veggies - onion, celery and carrots (I left the carrots in bigger pieces last time I made it). This is really the only way to start any soup!
If you have a gluten-free diet, you can use cornstarch instead of flour to thicken it. I did this last time and it worked well. I always stir up my cornstarch in cold liquid before I add it to the soup so it doesn't clump. I just mixed it with some of the milk before I added it!
My kids ask for this soup weekly.
Megan's Potato Soup
2-3 celery stalks
sautee in butter/olive oil combo
Add 6 cups water + 4 tsp/cubes chicken bouillon
Chop up 4 big-6 small potatoes and add to pot.
Cook until potatoes are soft.
In a separate pan:
Cook 6 slices of bacon.
Save grease and make a roux adding 2 Tbsp flour, cooking until golden brown.
Add to soup.
Pour in 1 can evaporated milk.
Simmer 10 more minutes.
Alternately use 1 Tbsp cornstarch mixed with evaporated milk and heat with bacon fat. Then pour into soup pot - simmer 10 more minutes.