I make my potato soup … backwards?! I don’t know. Basically, I tried a bunch of recipes over the years, but none were perfect. This recipe, however, is ‘spot on.’ The trick is to make the best-tasting mashed potatoes and work … backwards. You’ll need:
- Mashed potatoes > this can be freshly made or leftovers. Make sure the mashed potatoes have plenty of butter, sour cream or cream cheese, salt and pepper. Taste them until they are just right!
- 1 box chicken broth
- More butter (maybe)
Put your pre-made mashed potatoes in a pot and add a cup or so of broth. Warm through, stirring as needed. I literally just add broth, about a cup at a time, until the soup is the right consistency. Then, I taste. It may need more salt. Sometimes it tastes too much like the dairy (sour cream, cream cheese) so I add more butter and let it melt into the soup.
Add-ins: Potato soup is best served with a bunch of different add-in toppings, like:
- Cooked bacon pieces
- Shredded cheese
- Green onions
- Croutons
- Crackers
- Black pepper
That’s it. xoxo