Creamy Potato Soup

Last week, I shared how I make my vegetable stock. Potato soup is a great way to use up your homemade stock. By adding a few vegetables, you can create a pretty substantial soup for just a few dollars. I used a bag of fingerling potatoes that were on sale for $1, and I kept the skins on. You can use any type of potato, but I would probably remove the skins  if I used a typical baking potato. Thin skin is okay in this case!

 There is something so comforting about potato soup in the winter.

I added bacon to mine, but you can easily leave it out. If you need an extra oomph in flavor, top with green onions instead!

Creamy Potato Soup
6-8 servings

Ingredients

• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1.5 lb potatoes, diced
• 1 quart stock
• 1/2 c. half-and-half
• salt and pepper
• 2 slices bacon (optional)
• shredded cheese (optional)

In a large pot, cook bacon until crisp. Remove bacon and set aside. Cook onion, carrot, and celery until soft in bacon drippings (if vegetarian, you can use olive oil or butter), seasoning liberally with salt and pepper. Add potatoes and stock. Bring to a boil and reduce to simmer. Cook for 20-30 minutes until potatoes are tender. Remove from heat and puree using an immersion blender (Or use a food processor). Return to low heat. Add half-and-half. Taste, and adjust seasonings as needed. Ladle into bowls and garnish with crumbled bacon and shredded cheese. Enjoy!

Potato Chowder

This is the kind of food I want to be eating as the weather gets cooler.

Ingredients:

• 3 cups diced potatoes, parboiled (I like the red ones)
  
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
  
• 1 cup frozen corn
• 1 cup milk, heated
  
• 2 cups chicken/vegetable broth, heated
  
• 2 tbsp butter
• 2 tbsp flour
• salt, pepper, garlic, hot sauce
  

In the bottom of a big pot, melt butter over medium. Add celery and onion, and cook until softened. Sprinkle the flour over the veggies and cook for minute or two, until light brown in color. Stir in the milk and broth, and bring to a boil. Reduce heat, add potatoes and corn and simmer 30 minutes until slightly thickened and the potatoes are tender. Season to taste. You may leave it chunky or blend half for an even creamier soup.

This is really good served with cheese, green onions, and bacon!

Home Fries

My roommate loves these little half-moon potatoes. We like to eat them very simply with a fried egg on top and a little ketchup, which makes for super filling and super cheap eats! You can use any kind of potato you like, just try to slice it evenly. I always wish I had some jalepeno to throw into this!


For 2 servings plus some leftovers:

• 3 cups sliced red potatoes
  
• 1/2 cup chopped onion
• 1 tsp. minced garlic
• 2 tbsp. olive oil
  
• salt, pepper
• crushed red pepper (optional)
  

In a large skillet, heat up your oil and cook the onions until translucent at medium heat. Add in the potatoes and remaining ingredients. Cover with a lid (or an aluminum foil tent) to trap the steam for fast cooking. Stir occasionally and cook until potatoes are fork tender, then crisp everything up by removing the lid and turning up the heat a bit. Enjoy!

Cheddar Potato skins

These are really easy.

For 1 dozen skins:

• 6 medium red potatoes (You could just any potato, these are just what I had on hand)
• 4 tbsp butter, softened
  
• 2 tbsp sour cream (plus extra for serving)
• 1/2 c. shredded cheddar cheese
• 2 tbsp bacon bits (optional)
• salt, pepper, to taste

Preheat your oven to 400*F. After washing, poke holes into the potatoes with a fork, and microwave until a sharp knife can easily penetrate. Cut them in half and carefully scoop out the inside into a bowl. Mash together with butter, sour cream, half the cheddar, bacon, and season with salt and pepper according to your tastes. Spoon mixture back into the skins and top with the remaining cheddar. Bake on a cookie sheet until the cheese is melted and bubbling. 8-10 minutes. Serve with sour cream.

Potato Salad

This isn't your Grandma's potato salad. I use red potatoes with the skins on- first, because it is delicious and filled with fiber- and second, who has time for all that peeling?

You'll need:

• 4 lbs. red potatoes
• 2 stalks celery, chopped
• 3 eggs, hard boiled, chopped
• 3/4 c. mayo
• 2 tbsp. spicy brown mustard
• 1/4 c. sweet relish
• salt and pepper to taste
• paprika (optional)

Starting with cold, salted water, bring potatoes to boil and cook until a knife can easily go through the largest potato. Drain and cool in refrigerator completely.

When potatoes are cool, cube into bite size pieces. In a large bowl, combine mayo, mustard, relish, salt, and pepper. Add potato, celery, and eggs, and mix. Depending on you and your family's tastes, you might want to add more mayo, mustard, or pickle. Sprinkle the top with paprika and enjoy!