Prep 15 mins
Cook 1 hr
As always, one of my mother's recipes. As the title suggests, this is not a chunky potato soup, which I guess is more traditional, but I much prefer this mashed version. I use 2% milk when I make it, but mom always used whole milk or half n half, and yes it will be even more rich with either of those, but it's great with even skim milk. I am guessing a bit with some of the amounts, as I've never actually measured anything when making it, but it's a very flexible recipe. One other tip I can think of is about any leftovers - this will get really thick when it's cold, and doesn't really melt when you reheat - just thin it out with additional milk as you reheat. Hope you enjoy.
- 4 medium baking potatoes
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 2 tablespoons butter
- 1 tablespoon bacon drippings
- 4 cups 2% low-fat milk
- 4 slices bacon, cooked crisp and crumbled
- 3 green onions, sliced thin
- 1⁄2 cup sharp cheddar cheese, grated
- Peel potatoes, and cut into small cubes. Place in soup pot with onions and celery - add enough water to cover everything. Bring to a boil, stirring occasionally. Cook, with lid on, until everything is tender. Drain - I usually reserve the cooking liquid in case I want to use some of it, instead of all the milk.
- Mash using hand mixer (you can use a potato masher if you prefer). Add the butter, and a little salt and pepper.
- Return to low heat, and start adding milk, about a half cup at a time, stirring well after each addition. You might not need to add all the milk, or you might need to add extra - or use the cooking liquid, to get it to the consistency you want. It all depends on the size of the potatoes you used, and personal preference.
- Continue to cook over low heat for about 30 minutes - adding additional milk or cooking liquid if necessary. If soup seems too thin, continue cooking, uncovered until it's how you want it.
- Serve hot, with crumbled bacon, grated cheese and green onion as garnishes.