I make several versions of potato soup; this one is my husband's favorite. One of my favorite things about potato soup in particular is how quickly it comes together. Most soups takes hours to make. Potato soups go from prep to table in an hour or less.
This recipe serves four. If you'd like leftovers I recommend doubling it. If it thickens upon reheating add a little milk to thin it out.
3 lbs peeled russet potato, 1/2" dice
3 c. chicken stock
2 c. whole milk
1 yellow onion, diced
2 cloves garlic, minced
4 slices bacon, diced
1 TBSP dijon mustard
1 tsp Worcestershire
Garnish (green onion, cheese)
In an 8qt stockpot saute' the bacon until crisp. Remove the bacon and reserve. Over medium heat cook the onion and garlic until soft. Once softened add the stock, milk, 1tsp kosher salt 1/2tsp pepper and potatoes. Raise the heat to high and bring to a boil.
Reduce the heat to a simmer and cook until the potatoes are cooked through, about 15 minutes. Add the remaining ingredients and stir well. Puree 3/4 of the soup in a blender and add back into the pot (if you have a stick blender employ it!). Season to taste and stir well. You might be surprised by the amount of salt you need to add. Potatoes soak up salt! If the soup is too thick for your liking add additional milk until the desired consistence is reached.
Garnish with green onions, reserved bacon and cheese. Enjoy this creamy, rich soup with a crisp green salad.