Next to chicken & dumplings, potato soup might be my favorite comfort food.
Last night while Vince and I were chasing a chicken, trying to get her to go into a coop she didn’t want to go into, I ran into the top rail of a fence and about knocked my head off. I’ve had a headache all last night and today but it’s almost gone now so I hope I didn’t do any irreparable damage to my head (or its contents). But, feeling kinda wimpy all day, I kept thinking about potato soup so this afternoon, I figured it was time to make it.
The recipe I’ve used for years is Betty Crocker’s Loaded Potato Soup. I do three things differently:
- I don’t use broth from a can or carton but use 6 cups water and Better than Bouillon (chicken base).
- I add no additional salt and it doesn’t seem to me to need additional salt.
- Instead of sour cream, I use 8 oz. cream cheese.
Vince has lunch and dinner meetings most of this week so I’ll have soup every day and will be happy to have it.