by Brea Stewart
This very basic potato soup is a favorite around our house, because you can dress it up in so many ways, and it's CHEAP!! It's simple to make, and if you're just making it for 2, then halve the recipe and enjoy leftovers for lunch the next day.
1 large baked Russet potato
2 large raw Russet potatoes, peeled and cubed
1 small white or yellow onion, cubed
1 quart chicken stock
1 cup cream (or half and half, or whole milk)
1 T fresh thyme (or 3/4 t dried thyme)
salt and pepper to taste
In a food processor or blender, pulse raw potato chunks until finely minced. Repeat with the onion. Add both to the chicken broth, with 1t each salt and pepper and the thyme, in a large stockpot. Cook just below a simmer for 1 1/2-2 hours, stirring frequently. Slowly stir in cream, and add chunks of baked potato (leave the skin on for a more rustic taste). Test the taste and add salt or pepper as needed. Cook for 10 more minutes, ladle into deep bowls, and garnish as desired and serve immediately.
*cheddar cheese, fresh bacon bits, sour cream, chives, diced broccoli, diced peppers, shredded chicken, or anything else that sounds good!
**For an interesting twist, puree 1 cup roasted red peppers with 3 T roasted garlic and add about halfway through the cooking process. Mmmmmm ...
***Amazing and hearty on a cold day. Goes great with a side of salad and/or some toasted french bread.