You can make this potato soup in just a couple of hours and it will have such a hearty flavor, no one will leave the table hungry. You may opt to swap the chicken broth for vegetarian broth for a vegetarian version.
Be sure to check out other comforting recipes at clabbergirl.com
- 4 lg. baking potatoes
- 1 lg. onions
- 2 scallions
- 4 tbsp. butter
- 2 c. chicken broth
- 1 c. water
- 2 c. milk
- 1/2 tsp. salt
- 1/4 c. Clabber Girl Cornstarch mixed with 1/2 c cold water
- shredded cheddar cheese optional, for garnish
- croutons optional, for garnish
- bacon bits optional, for garnish
InstructionsPeel and dice baking potatoes into small, bite-size pieces and place in a three quart saucepan. Chop onion and scallions and then add to potatoes. Put butter on top of mixture, add chicken broth and water.
Bring to a boil, and turn heat down to simmer. Add a little more water if needed to cover potatoes. Cover pan with a lid and simmer until potatoes are tender, about 45 minutes.
Add milk and salt, bringing to boil once again; add cornstarch mixture and simmer for about 30 minutes.
Serve hot, with biscuits and assortment of desired garnishes. Serves 6-8 people.