This is one of those “how to feed a family on not much of anything” potato soup recipes, so adjust ingredients or measurements to what you have on hand and season as you please.
- 6 to 8 med. Russet potatoes, peeled and sliced into a heavy saucepan.
- Just enough cold water to almost cover the potatoes
- 1/2 stick butter (put 3 T. in pan with potatoes and 1 T. into a small skillet)
- 1 sm. can chicken (drain juice into pan of potatoes, reserve meat for later)
- 1 env. Goya chicken or a bouillon cube
- 1/4 c. chopped onion
- 1/2 c. corn, drained
- 1/4 c. crumbled cooked bacon, optional
- 1 T. dried minced chives
- Salt & Pepper to taste
- 1/2 c. sour cream
- 1/4 c. milk or evaporated milk, if needed
- Cheddar cheese, for garnish
Bring potatoes, water, 3 T. butter, and juice from canned chicken to boil over medium heat. Add chicken broth seasoning.
Meanwhile, saute onion in butter until they start to soften; add corn and bacon bits. Continue to saute until onion is tender.
Add onion mixture to pot of potatoes. Cook until potatoes break easily when stirred or poked with a fork. Reduce heat to low. Add reserved chicken, chives, and sour cream. Think with milk, if desired. Season to taste with salt and pepper. Gently heat through and serve topped with grated cheddar cheese.
VARIATIONS: replace canned chicken with a can of minced clams, add mushrooms. Use chunks of ham or sliced kielbasa instead of chicken, omit bacon. Omit meats and chicken seasoning for just potato soup, toss in leftover veggies, etc.
Is it good? Ask my grandsons. They went from “ewe, I don’t want to eat that” to “umm, this is good” real quick.
My apologies for the lack of step-by-step photos. This isn’t a cooking blog. I just post recipes now and then as someday, those boys might get nostalgic for grandma’s cooking and find this online after I’m long gone. Thanks for reading!