Easy Potato Soup with all the fixings

Soups & Salads

Ingredients

3 tablespoons salted butter
1 1/2 cups chopped yellow onion
1/4 cup shredded carrots
1/4 cup chopped celery
4 cups chicken stock
3 Russet potatoes, peeled and cut into 3/4 -inch pieces
1 bay leaf
1 1/2 cups half and half or heavy cream
Salt and ground black pepper, to taste
Optional toppings

Instructions

Crisp bacon pieces, sharp cheddar cheese, snips of fresh chives, dollops of sour cream, and all of the classic loaded potato toppings are super on top of this easy to put together soup. Everything can be prepped ahead of company’s arrival, and the casual meal leaves the host with plenty of time for visiting.

Melt the butter in a Dutch oven over medium heat. Add the onion and cook until tender, stirring occasionally. Do not brown.

Add the stock, potatoes, carrots, celery, and bay leaf. Season with a little salt and pepper. Increase the heat to high and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally until potatoes begin to fall apart. Using a potato masher, press the potatoes to make a slightly chunky soup. Stir thoroughly and add the half and half. Simmer for 15 minutes over low and stirring often. Serve with your favorite baked potato toppings.

Miscellaneous

This recipe was originally published in the November 2021 Issue under "Delta Delicious w/ Martha Hall Foose."

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