I was chatting with my sister this morning, and she happens to mention she’s planning on making potato soup for lunch, and she’s using our mom’s recipe from old days. Marvelous, I thought, me too! So hubby was completely happy, as he’s Mr. Potato-Lover. It’s sort of like corn chowder (one of my favorites) only with tender, bite-size pieces of potato instead of corn. And there still a few ‘taters from last fall’s harvest in the cold storage, so bob’s your uncle…lunch!
Mom’s Potato Soup
4 medium potatoes (about 4 cups peeled and diced)
½ onion, finely diced (about ½-3/4 cup)
½ cup sour cream (low-fat or no-fat)
1 tbsp flour
½ tbsp vinegar
salt and pepper
cheddar cheese, grated for garnish
Option: add crumbled bacon (about 7 slices)
Sauté diced onions in a bit of butter or oil till translucent. Peel and dice potatoes. Add potatoes and sautéed onions to a saucepan, and cover with water. Stir in ½ tsp salt and cook till tender, about 15 minutes. Stir together sour cream, flour, pepper to taste, pinch of paprika, and vinegar. When potatoes and onions are tender, remove from heat. Stir in sour cream mixture and crumbled bacon . Return pot to low heat and simmer soup until thickened and creamy. Add milk to thin if necessary. Ladle into serving bowls and sprinkle with grated cheese for garnish. Makes about 3 – 4 servings.