Cold weather... warm steaming bowls of soup... true comfort food! Take advantage of the cold winter to make some really good soups and stews. This potato soup is thick and hearty!
Serve it for dinner with a crisp salad and thick chunks of hearty bread.
2 tablespoons butter
1 cup chopped onion
3 cups diced potatoes (Idaho or russet)
2 cups chicken broth
2 cans cream of chicken soup
1 large can Pet milk (evaporated milk or 1 cup 2 & 1/2)
2 cups milk
Salt and pepper to taste
Saute onion in butter in large Dutch oven. Add potatoes and broth. Cook until potatoes are fork tender. Add remaining ingredients, stirring constantly. Cook until all ingredients are heated and well combined. If you have a stick blender, blend briefly until you have a chunky texture. If you do not have a stick blender, you can put 2 cups soup in a blender and puree, then add back to the pot. If you have none of these, use a potato masher or back of a fork and mash part of the potatoes. Or, if you like chunky potato soup, don't mash or blend at all!!!!