Chunky Potato Soup
 

This is an easy, delicious, base recipe - you can add any other vegetables and
seasonings that you like. I usually add carrots and bacon.

Basic Chunky Potato Soup

4 lbs diced red potatoes (it's good with the peels on, just scrub very well!)
2 14-oz cans evaporated milk
6-8 cups chicken broth (depending on how thick you want it)
1 large onion, finely diced
butter or oil, for frying onion
flour or mashed potato flakes - for thickening
salt and pepper to taste
fresh parsley (garnish)

Boil potatoes in salted water until not quite fork tender. Drain well, dice, and
place in a large stock pot with the chicken broth and evaporated milk. Bring to a
boil, mixing occasionally, and then lower heat to medium.
Saute onion in a Tbsp or 2 of butter or oil. When translucent, add flour/potato
flakes, a Tbsp at a time until desired thickness is reached. Turn up the heat on
the potatoes/broth/milk until boiling again and add the thickener a Tbsp at a
time, whisking thoroughly. When well combined, lower heat, and let simmer for
30-60 minutes. (If adding carrots, celery, bacon, etc., - simmer on the longer
side, to make sure everything cooks completely.)

Serve garnished with fresh parsley, croutons, or shredded cheddar cheese.


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