This potato soup is simple, delicious and filling. I add bacon for the meat eaters, and adding a bit of cheese to the bowl is always exciting! It is wonderful cooked from the beginning with any smoked pork, my favorite is ham or bacon.
- 10 large potatoes peeled and diced into 1 inch cubes
- 1 small onion finely chopped
- 1+ gallon water - or enough to keep potatoes submerged while cooking and allow some broth
- 2 cups milk or cream
- 1 tablespoon minced garlic
- 2-3 tablespoons chives
- 4 tablespoons cornstarch mixed with equal amount water
- 4 slices of cooked bacon per person
- Salt and pepper to taste
- In a large kettle, cover diced potatoes, garlic, and onions with plenty of water for boiling.
- Boil potatoes until they are just beginning to break apart when you stir them. This allows some potatoes to mash up into the starchy broth.
- Reduce heat to medium.
- Add milk and cream (I use half of each.)
- Begin adding cornstarch, water mixture slowly, stirring constantly while slowly adding to get the desired thickness. If you add too much, simply add a bit more milk to make the difference. If you would like it even thicker, simply mix more equal parts cornstarch and water to add.
- Add chives. and salt and pepper to taste.
- Allow soup to simmer while you fry your bacon stirring occasionally, but NEVER ALLOW IT TO BOIL.
- When the bacon is crisp, you can either tear it up into pieces to add it directly to the soup, or just set it on top of each bowl of soup. I have a vegetarian to feed, so I add it to the soup after it is served.