Need recipe for potato soup

I need a good, simple, old-fashioned recipe for potato soup...Thanks Roadfooders!....Your'e the best!...Tom B. in Eastern Kentucky.

quote:

Originally posted by TIPPY LEE

I need a good, simple, old-fashioned recipe for potato soup...Thanks Roadfooders!....Your'e the best!...Tom B. in Eastern Kentucky.

Title: Potato-Bacon Soup
Yield: 4 Servings

Ingredients

2 cn (14 oz) chicken broth
3 russet potatoes ( 1 3/4 to
1 2 lbs), peeled and cut into
1 1/2 inch cubes
1 md onion, finely chopped
1 ts dried thyme leaves
4 to 6 strips bacon, ( 4 to 6
1 ounces), chopped
1/2 c (2 oz) shredded cheddar
-cheese

Instructions

Combine broth, potatoes, onion and thyme in Dutch oven; bring to a
boil over high heat. Reduce heat to medium-high and broil 10 minutes
or until potatoes are tender.

While potatoes are cooking, place bacon in microwaveable container.
Cover with paper towels and cook on high 6 to 7 minutes or until
bacon is crisp, stirring after 3 minutes. Break up bacon.

Immediately transfer bacon to broth mixture with slotted spoon;
simmer 3 to 5 minutes. Season to taste with salt and pepper. Ladle
into bowls and sprinkle with cheese. Prep and cook time: 27 minutes
Makes 4 servings

Here is a totally vegetarian version:

Potato Soup

3 large russet potatoes, peeled and diced
6 cups water
1/2 tsp.kosher salt
1 large yellow onion, peeled and coarsely chopped
2 Tbs. unsalted butter or olive oil
2 cups vegetable stock
1 cup milk
1/2 tsp. crushed red pepper flakes
1/4 cup finely chopped Italian parsley

Put the diced potatoes and water in a 6 qt. pan; add salt and bring to a boil. Cover and cook potatoes until they are soft. Drain and save the water, straining out any potato chunks.

While the potatoes are cooking, cook the onion in butter or oil in a soup pot over low heat until onion is transparent and softened (about 5 minutes).

Put the potatoes, onions, stock and milk (in batches if necessary) into a blender (not a food processor) and puree. If you need more liquid, add some of the reserved potato cooking water.

When the potato is pureed, return it to the soup pot and cook over medium-low heat, stirring often. Add more reserved potato cooking water and/or more milk until the soup is the consistency that you like.

Add the pepper flakes and parsley, turn the heat down to simmer and cook 3 to 4 minutes to blend the flavors. Add more potato water and/or milk if soup is too thick. Taste and add more salt if necessary.