Potato soup is such a comfort food! What is not to love about potatoes, butter, sour cream, and cheese?! I make this "healthier, yet not really healthy" version of potato soup quite often in cooler weather. It makes a huge pot, so curl up with a big bowl and enjoy! Ingredients: 6 potatoes (baked and peeled) 2 cups milk 1 can chicken broth (or veggie broth if you don't eat meat) 8 ounces sour cream 2 tablespoons butter 2 teaspoons onion powder 1 splash of hot sauce salt and pepper to taste (the more pepper, the better!)
Directions: After baking and peeling your potatoes, put them in a large pot and cover with the broth and milk. Use a potato masher and mash your potatoes until they are chunky, yet bite-sized. Add your butter, sour cream, hot sauce, and seasonings. Cook on low, stirring often, for about 30 minutes. Watch out for your pot getting too hot. . .milk curdles in high heat! Serve with shredded cheese, chives, and small pieces of cooked bacon.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.