From Ione Creel
This one is from my mom’s recipes she typed up for our Christmas present one year. Not sure where it came from. I have tweaked it a little every time I cook it. It has turned into a loaded potato soup. When I actually do potato soup it comes out different every time,because I use what I have in the pantry or frig. As long as you have potatoes, milk, butter and salt and pepper you are good. But I like the extras.
In this recipe you will see links to several of my favorite items I use from pampered chef. I have used my garlic press for over 20 years. It still works-I have lost the little plastic scraper to pull out the skin of the garlic once you press it, but a knife works well. I just started selling pampered chef as an independent specialist about 2 months ago. Also I just found this and and have needed it for years. The Boil over No more – awesome. Who hasn’t boiled over a chicken or potatoes. No chicken in this recipe, just one of my boil overs that never fails.
10-12 medium potatoes-peeled, cut up (to boil-make sure they are all about the same size when cut up so they are all ready at the same time)
1 TBS Salt substitute (I use about 1 tsp real salt)
2 tsp garlic salt (I use 3 cloves of pressed garlic)
1 tsp black pepper
1 package of Italian salad dressing (I don’t use this but may try, never knew this was in her recipe)
1/2 tsp Mrs Dash original
2 sticks of butter
2 cups milk
1 carton of chick broth
1 small carton of half and half (I use whipping cream regular or heavy your choice)
1 package of country style gravy
My extras: 1 package of cream cheese, 1 small carton of sour cream, 1 pound of bacon, 1 onion, 2 tsp of marjoram, 2 cups of grated sharp or medium cheddar cheese. My version Loaded potato soup.
Directions: peel and cut up the potatoes. Place in a large pot, add water ( use 1 carton of chicken broth) add extra water to bring water level about 1 inch above potatoes. Mom’s recipe: Add next six ingredients. Mine: I do not add anything to the boiling potatoes- I will add later or omit completely. Bring to boil https://www.pamperedchef.com/pws/cherylmoffett/shop/Cooking+Tools/Cookware+Accessories/Large+Boil-Over+No+More/2423then turn down heat to simmer until potatoes are tender (fork can pierce easily) about 30 minutes.
In heavy skillet fry bacon and place on paper towels to drain-set aside. Drain off bacon grease fro skillet and wipe skillet. Now add 1 stick of butter in heavy skillet and saute the pressed garlic https://www.pamperedchef.com/pws/cherylmoffett/shop/Cooking+Tools/Herb+%26+Garlic/Garlic+Press/2576 and diced onion .
Mix your country gravy mix with your whipping cream and 1 cup of milk. Keep the other cup of milk separate. You may or may not use this depending on the consistency of the soup when finished.
Remove boiling potatoes from heat. Do NOT drain potatoes. Carefully scoop out half of the potatoes and put in a large mixing bowl. Leave the rest of the potatoes in the large pot and leave both you cooked it in pot too.
Add the other stick of butter, sour cream and your gravy mix. You can add some of the stock water from the potato boil to make mix easier if too sticky or thick. Mix with potato masher or hand held mixer.
Add the mashed potato mixture back to the boiled potatoes. Add your bacon and sauteed onion and garlic.
Cut up cream cheese and add to soup. Add grated cheese. Add your salt, pepper, marjoram if you did not add to boil mixture.
Put soup back on med-low burner and bring back to boil. Stirring occasionally. If soup is too thick you can add the rest of the milk or water.
Simmer for about 10 minutes.