BKC Mom's World Famous Creamy Potato Soup

My potato soup is fantastic, if I do say so myself. (I've not been blessed with false modesty as a personality trait.) At the baby's birthday party last year, I was assured that it was quite fantastic. This is the recipe.

Creamy Potato Soup

5 lbs. potatoes, peeled and cut into 1/2 inch cubes
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp. butter or bacon fat, if you've got it
2 tsp. dried thyme or rosemary
Fresh or dried parsley
1 tbsp. flour
2 cans chicken stock
1 tbsp. fresh thyme or rosemary, whichever dried herb was used
2 cups milk
Salt and pepper
1 cup cream
Shredded cheese
Chopped green onions or chives
Bacon bits

In a large stock pot, heat butter or bacon fat. Add chopped onions, garlic, thyme or rosemary, parsley and 1 tsp. salt and pepper to taste. Saute until onions are golden. Add flour and saute for 1 minute, cooking until raw flavor is removed from flour. Add one can chicken broth and 1 tsp. salt. Stir to losen any bits on the bottom of the pot. Add remaining chicken stock and 1 can water,  Bring to a boil. Reduce heat and cook until potatoes are cooked through. Use a fork or a potato masher to mash some of the potatoes. Add 2 cups milk and fresh herbs and bring to a boil. Don't let it boil over. Cook a few minutes, until thickened. Add cream and stir together. Taste for seasoning. Add salt or pepper if necessary.

Serve with sprinkle of cheese, onions, and bacon bits.


***I don't actually measure anything when I make this recipe. If this soup isn't as thick as you'd like, add more flour the next time you'd like. I don't know exactly how much I use so I can't give you a more precise measurement than what I've given here. I've actually used instant potato flakes to thicken this recipe, just pour some in a bowl, add a little liquid from the soup, mix until smooth, then stir into the soup. It works very well and you can use it to thicken the soup once it's essentially cooked.