Creamy Potato Soup
By: Jennifer Locklin
Published: Monday, April 26, 2010 - 10:52am

Ingredients




12 mediums russet potatoes, peeled & cubed
1 medium onion, diced
1 clove garlic, minced
3 tablespoons butter
32 ounces chicken broth
2 cups half & half
Salt and Pepper, to taste
Optional side toppings:
Shredded cheddar cheese
Bacon, fried & crumbled
Sliced green onions or chives
Sour cream

Preparation

1 In a large saucepan over medium-high heat, melt butter and add onions; sauté in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth. Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste. 2 For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.