Potato Soup is one of my top 3 favorite soups. I’ve had so many different versions through the years (my mom’s is my favorite) and I’ve liked them all. But even with all the great ones out there – including some that I’ve personally made – I am always thinking of new ways to make potato soup.
Tonight, I was getting ready to make my usual batch and I eyed the sweet potatoes that I bought for sweet potato fries (but never got around to making). I thought they might make a good addition so I went with that, but I did a few other things too. One, I didn’t want to peel my russet potatoes. I wanted to leave the skins intact. The second thing I knew I wanted to do was make this as light as possible. I didn’t want to add any cream and the only milk product I wanted to use was a bit of skim milk.
I know what you might be thinking. No cream? Skim milk? Yep! And I did it and it turned out very creamy and oh so delicious! Here’s how I made a big pot of this yummy (and healthy) goodness…
Rustic Two Potato Soup
- 1 onion, diced
- 3 garlic cloves, minced
- Handful of roughly chopped flat parsley
- Olive oil
- 2.5 lbs russet potatoes (or maybe a bit more); washed well and cut into big chunks
- 1 lb sweet potatoes; peeled and cut into big chunks
- 4 cups chicken broth
- 2 cups water (more or less)
- 1 cup skim milk (can use other milks)
- Dash of Frank’s Red Hot Sauce
- Salt & Pepper to taste
- Toppings: sliced green onions, shredded cheese, crumbled bacon (optional)
Directions:
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- Heat olive oil in a large pot and sauté onion, garlic, and parsley until onion is transparent.
- Add both types of potatoes to the pot. Add chicken broth and then add water slowly until liquid level just barely covers the potatoes (you might need more or less than the 2 cups I listed in the ingredients). Heat potatoes and broth/water over high heat until boiling.
- Once boiling, reduce heat to medium and continue to simmer until potatoes are tender.
- Turn off heat and begin mashing potatoes with hand-held potato masher until most potatoes are mashed/broken up. At this point, your soup should be thickening up quite a bit. Stir/mash in the milk, a few dashes of Frank’s Red Hot Sauce (less or more depending on your personal preference) and season with salt and pepper.
- Allow soup to cool slightly.
- In small batches, carefully blend most of the soup in a blender. I blended about 3 cups of soup at a time, placing the blended soup into a clean bowl for holding. I left about 2-3 cups of soup unblended to give some texture and chunkiness to the soup – you can do more or less depending on your personal taste.
- When done blending the soup, pour the blended soup back into the original pot. Combine with any of the unblended soup; add more salt and/or pepper, if needed. Serve in bowls and top with optional sliced green onions, shredded cheese, and crumbled bacon.
The results is a very creamy, earthy potato soup. If you didn’t blend all of your soup, you should still have some small chunks of potato and you’ll also have bits of potato skin (which I really like). Oh, and if your kids are anything like the ones that I served, they might think the little bits of sweet potato are bit of cheddar cheese.
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