Potato Soup
Serves many people or one person for many days.
Served with simple green salad.
Ingredients for 2
- Potatoes (yellow or brown), I don't count but 10+
- Butter, a stick or two
- Whole Milk
- Garlic
- Cheese (optional)
- Onion Greens (optional)
- Sour Cream (optional)
- Salt, pepper and cayenne, to taste
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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Bake the potatoes at 450° for about an hour.
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Take them out and leave them to cool for a good 10 minutes.
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Begin heating up a big pot to about medium temperature, and put the butter in to melt.
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Cut the potatoes in half and scoop them directly into the pot.
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Once you are finished with that, begin mashing them until they are a nice mashed-potato-like consistency.
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Add milk little by little, stirring as you go, until you reach the desired consistency. I usually use half a gallon or so.
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Shred cheese into the soup. Then add garlic, salt, pepper, cayenne, onion greens, and anything else you can think of.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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Let the soup reach a boil, stirring constantly. Remove from heat and serve.
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I usually eat it with sour cream mixed in to cool it down and get that extra dairy in.