Recipe by JB Snead
This is an old family recipe for west-Texas style potato soup. It is very easy and makes A LOT of soup. The recipe doesn't call for any veggies other than potatoes and onions, but it is great with celery, carrots, you name it. It stores well in the fridge or freezer, and did I say it makes A LOT of soup?
- 1 medium onion
- 1 teaspoon vegetable oil
- 6 potatoes
- 2 tablespoons salt
- 1 teaspoon pepper
- 4 cups water
- 2 cups milk
- 1⁄4 cup butter
- 1 cup cheddar cheese
- 4 ounces Velveeta cheese (optional)
- 1 chicken bouillon cube
Directions See How It's Made
- Chop the onion and sautee in the vegetable oil until the onions are clear and soft.
- Peel and dice the potatoes; don't dice them too small if you like chunky soup. (For a real southern treat, leave the peel on one or two of the potatoes; just wash it and chop it!).
- Pour the onions and vegetable oil into a large pot (or crock pot.) Add the potatoes, salt, pepper, and enough water to cover it all.
- Boil it all together until the potatoes are cooked. (If you're using the crock pot on high, it will still take all night.).
- Scoop out about half of the potatoes and mash them with a fork. Pour the mashed potatoes back in with the other, and add all of the remaining ingredients. (Don't use both cheeses -- just pick one, please.) Mix it up and keep it over heat until the cheese is thoroughly melted.
- Finally, simmer for 30 minutes or until the potato soup has the consistency of mashed potatoes.
- When you're ready to serve, mix one part soup with one part milk or water.