Easy Potato Soup
Growing your own chives for recipes like our Easy Potato Soup, is both easy and economical, and the plants last for years. Keep them producing by snipping off the shoots, chopping and freezing them every month or so.
4 Tbsp butter or margarine
5 medium russet potatoes, peeled, chopped
1 large onion, chopped
1 cup chopped celery
1/4 cup water
4 cup half-and-half
1 cup milk
1 tsp salt
2 tsp instant chicken bouillon
1/4 tsp garlic powder
1 bay leaf
4 slices of bacon, cooked, crumbled
2 Tbsp chopped chives
Melt butter in a pot over low heat. Add potatoes, onion and celery. Cook, stirring, until onion is tender. Add water; cook, covered, until potatoes are tender, about 10 minutes.
Add half-and-half, milk, salt, bouillon, garlic powder and bay leaf to pot. Stir well. Turn heat to medium. Bring to a boil. Cover; reduce heat to low. Simmer for 30 minutes.
Remove bay leaf. Pour half of soup into blender. Pur e until smooth.
Return pur e to pot. Stir well. Add bacon. Cook until heated through. Top with chives.
Easy Potato Soup tip: To shorten the vegetable cooking process in step 1, combine the ingredients in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 4 to 5 minutes, stirring once. When tender, transfer the mixture to a pot and continue with step 2.