Cream of Potato Soup

Sometimes the best thing you can find in the fridge are leftovers.  Follow Plato’s advice (you know, the chestnut about “necessity is the mother of invention”)!

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4

3 TB olive oil
1 small onion, 1/4″ dice
4-5 fresh sage leaves, minced (or 1 teaspoon dried)
3-4 cups stock
2-3 cups cooked potatoes with peels on, roughly chopped
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Cooked bacon to garnish (optional)

Heat the olive oil in a large saucepan over medium heat and cook the onion and sage, stirring, for 5 minutes or until onions are soft. Using an immersion blender (or a food processor in batches) process the onions with 2 cups of the stock, the potatoes, and the salt and pepper.  Add more stock to achieve the consistency you like. Heat soup over medium-low heat in the saucepan, stirring.

Serve, garnished with the bacon.  Talk about comfort food.

Served up by Tod Dimmick

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