Prep 20 mins
Cook 45 mins
Have been making this for years. The bay leaf is what makes this one a little different from a lot of potato soups.
- 4 russet potatoes, medium sized
- 1 quart water
- 2 medium onions, diced
- 1 bay leaf
- 1⁄2 cup half-and-half
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 3 tablespoons butter
- 1⁄2 lb smoked sausage, sliced (optional)
- Peel and slice the potatoes.
- Put potatoes into a soup pot with water, onions, and bay leaf.
- Simmer covered for 45 minutes.
- Puree soup in batches.
- Add half and half, salt, and pepper. Also add smoked sausage if using.
- Cook for 15 minutes on low just until heated thoroughly without scalding the half and half.
- Add butter and serve.
I am typically not a big fan of potato soup, but this soup was so delicious!! I used my immersion blender to puree it and added the polish sausage. My soup was a little thin, but I think it's because my potatoes tended to be on the smaller side. The taste was just perfect. This recipe is definitely a keeper - thanks for posting it!
Photo may be seen here (in Savor): www.annacia.com. DH and both feel that this is one of the best potato soups we have ever had. I didn't use any sausage and in place of the half and half I added about 1 1/4 cups of heavy cream (leftover from Christmas that had passed it's date -still good though- and had to be used) which likely had something to do with the excellence of the soup,lol. Honestly, it was something that you would expect in an expensive restaurant. I topped mine with sliced green onion and some black pepper. This is going into my Favorites of 2013 cookbook right now and I will most certainly be making it many times again (DH even ask me to print the recipe so that he can make it!!!!)
Very good! I used chicken broth instead of water, used no salt, lots of pepper, and I added smoked sausage. I like my soup thick, which this was, and chunky, so I just mashed the potatoes a bit. Thanks for posting!