This is such an easy and versatile potato soup recipe, but I ALWAYS get compliments on it. My husband and kids love it and request it often as do family when they come to visit. I usually make a loaf of homemade white bread in the bread maker to serve with it, but on this occasion a friend gifted us Panera Bread Bowls that are absolutely fantastic. So it was an extra special treat!
1 large yellow onion, chopped
4 medium potatoes, peeled and chopped
4 cups water
4 teaspoons chicken bullion
¼ cup butter
½ teaspoon salt
¼ teaspoon pepper
1 cup half-and-half
Fresh ground pepper
Add 4 cups of water to a dutch oven and add 4 teaspoons of chicken bullion or Better Than Bullion over medium high heat. If I have chicken broth I use that, but it tastes great with bullion too. Chop on large onion and add it to the pot. I’ve also used leeks and green onions before all are great!
Peel and chop 4 medium potatoes and add to the pot. Add 1/4 cup of butter, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat to simmer. Cover and cook on low for about 20 minutes or until vegetables are tender.
I have never had a potato masher, but always use a Mexican bean masher. It works great. Mash the potatoes until there are only small chunks. I do like it a bit chunky and never like it when people process potato soup until it is completely smooth.
This also works great in the crock pot. Just add all ingredients except half-and-half and cook on low 8 hours or high 4 hours. Stir in the half-and-half and let cook a few minutes until hot. Super easy!