POTATO SOUP – THREE WAYS

Cream of Potato Soup
1 tablespoon olive oil
2 cups chopped onions
2 pounds white potatoes, peeled and diced
1 gallon chicken broth or water
Salt and black pepper
1/2 cup cream
1/2 cup instant mashed potatoes

In large stock pot sauté onions in olive oil for 2 minutes. Add stock or water, potatoes, salt and pepper to pot and bring to boil. Reduce heat and simmer for 20– 30 minutes until potatoes are fork tender. Stir in cream and instant potatoes, blend until soup thickens and remove from heat.



Loaded Potato Soup


1 tablespoon olive oil
2 cups chopped onions
2 pounds Idaho potatoes, scrubbed and diced
1 gallon chicken broth or water
Salt and black pepper
1/2 cup cream
8 oz shredded Cheddar cheese
6 sliced cooked bacon, crumbled
1/3 cup chopped chives

Follow directions above. Garnish each bowl with shredded cheese, bacon and chopped chives.


Italian Style Potato Soup

1 tablespoon olive oil
1 cup diced onions
2 cloves of garlic, diced or pressed
1/2 teaspoon red pepper flakes
1 1/2 lbs white potatoes, sliced
2 quarts of Ccicken broth
2 quarts of water
Salt and black pepper
1/2 to 1 cup of cream
1 lb Italian Sausage, cooked and sliced or you may use bulk sausage
1/4 bunch of Kale, chopped


Follow directions above but add garlic, red pepper flakes before cooking. Just before serving stir in the cooked sausage and kale.