Mom’s Potato Soup

I love my mom’s potato soup. It is creamy and delicious. Along with my mom’s amazing Chicken Noodle, this potato soup can heal all wounds, in my opinion. And no, it’s not chicken noodle soup. It’s Chicken Noodle. :)

Since my dental appointment last week, my teeth have been really sensitive, and I just can’t handle much texture in my food right now. This soup really fits the bill. Oh so creamy…

What kind of potatoes should you use? Well, what kind of potatoes do you like? Mom uses Butter Reds. I like Russets. You could also use Yukon Gold… You could use a mixture. The texture changes a little with the variety you choose, so feel free to play with your food. :)

• 2-3 lbs of potatoes, peeled and diced
• 1 small onion, minced – or – 1/4 cup to 1/3 cup of dried minced onion
• 1 tablespoon butter
• 1 can evaporated milk – I use the 2% variety
• 1/4 cup diced velveeta – again I use the 2% variety
• instant potatoes
• salt, pepper, garlic powder
• chicken broth or water

Place the chopped potatoes and the onion in a stockpot. Cover with either chicken broth or water, about 1/2 inch above the potatoes. Boil on high heat until the potatoes are fork tender. Turn the heat down to low, add the butter, velvetta and evaporated milk, and stir to melt the cheese. Add salt, pepper and garlic powder to taste. When all the cheese is melted, add instant potatoes to thicken the soup. Just sprinkle some in and stir. When it is just a little thinner than you want it to be, consider it done. It will thicken a little as it cools.

Serve in your favorite mug. Curl up with a good book. Or, in my case, with your homework. Enjoy the soup, endure the homework. :)