One thing Heidi will always eat is soup and a few weeks ago, we discovered that she really like Potato Soup. I went online to find a recipe and ended up combining the parts I liked from about four different sites. I ended up with some of the best potato soup I have ever had!
I made it about two weeks ago and then again over the weekend. This time, I doubled the recipe, put it in storage containers, and froze it for easy lunches.
A quick note about the pictures below - first, these were taken when I doubled the recipe but I am giving directions for a single batch. A single batch will make about 6 to 8 one cup servings, the double batch made 16 one cup servings, which I froze in two cup servings because we are hearty eaters! Second, this is my first post with the new camera. I am still figuring it out but I am already amazing at the improvement in the pictures!
That's enough rambling, let's get started!
Here's what you need:
6 Slices Bacon, Diced
1/2 Medium Onion, Diced
2 Garlic Cloves, Diced (or more if you are really into garlic)
2 Cups Chopped or Shredded Carrots or 2 Whole Carrots, Chopped
6 Whole White Potatoes, Peeled and Chopped into 1 inch cubes
1/2 Cup Instant Mashed Potatoes
1 Cup Milk or Half and Half or a combination of both
32 Ounces Chicken Broth
For all of the items above, if you are doubling the recipe just use twice as much, with the exception of the Chicken Broth. I would use 32 Ounces of Chicken Broth and 32 Ounces of Water but any combination totaling 64 Ounces will work, it's totally up to you!
Diced or slice the bacon.
Dice the onion.
And dice the garlic. Please ignore that scrap of peel in the pile, I did pull it out before tossing in the pot. And while you are at it, ignore that beat up chopping board.
Toss the bacon in a stock pot and saute.