Potato Soup Recipe
2 medium onions
1/2 pound bacon
4 garlic cloves
10 cups chicken stock
3 pounds potatoes
salt and pepper
garlic powder (optional)
First, dice the onions & bacon. Saute them together over medium-low heat until onions are soft.
In the meantime, cut the potatoes into chunks. Enlist some help from the kids if you can wrangle them into the kitchen. Our oldest son, 6, has now graduated to a paring knife! Woo-hoo! It won't be long now....I'll be able to sit back while he cooks me supper.
The little boys, 4 and 2, are using butter knives to cut the potatoes. We used mainly our all-red variety of potatoes for the soup, so it will probably have a pink tint when done!
Next, add your chicken stock and potatoes to the pot. Put on a lid and let it cook until the potatoes are soft. Then, use an immersion blender (or regular blender) to puree the soup. Salt & pepper to taste, and add a little garlic powder if desired.
Top with shredded cheese and chives (we used our frozen garden chives) if desired.