Name: Chunky Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American/Canadian
Ingredients: 2 pounds baby potatoes, chopped (I left mine unpeeled which gave it a great consistency); 1 medium onion, chopped; 2 garlic cloves, minced; 3 medium carrots, peeled and chopped; 4 cups chicken broth; 1 cup water; 1 cup milk; salt & pepper to taste; grated cheddar cheese, bacon bits and sour cream to garnish (optional)

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Now that I work from home, I am trying to get in the habit of eating lunch at home and eating something healthy. When I worked outside the home, I went out to lunch almost every day. That is a very hard habit to break! I found that if I didn’t have something that I looked forward to eating that I would either skip lunch (and then snack on junk later in the afternoon) or find a reason to go out for lunch. Lately, though, I have gotten in to the habit of making a big pot of soup for dinner and then eating the leftovers through the week for lunch. Last night, I made chunky potato soup. It was delicious last night (and a big hit with the whole family) and today it made the perfect warm lunch for a cold day (the picture above is from our walk to school this morning…brrr).

You can add and subtract ingredients from this soup and it will still be delicious. The end result was a pretty thick soup. If you like it thinner, just add more water at any point in the process. If it thickens up too much after being in the refrigerator, just add a bit when you reheat it.

Chunky Potato Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Potato soup is an easy and frugal meal that is delicious for lunch or dinner.

Ingredients

2 pounds baby potatoes, chopped (I left mine unpeeled which gave it a great consistency)
1 medium onion, chopped
2 garlic cloves, minced
3 medium carrots, peeled and chopped
4 cups chicken broth
1 cup water
1 cup milk
salt & pepper to taste
grated cheddar cheese, bacon bits and sour cream to garnish (optional)

Instructions

Add potatoes, onion, garlic, carrots, chicken broth and water to a large stock pot.
Bring to a boil over medium high heat.
Reduce heat but keep soup cooking at a low boil/simmer.
Cook for approximately 30 minutes or until vegetables are very tender.
Mash soup with a potato masher but don't completely mash it to give it a chunky consistency.
Add milk to give it a creamy consistency.
Add water if your soup is too thick.
Salt and pepper to taste. It will take a lot of salt. I like to use seasoning salt as well to add a bit of extra flavour.
Garnish with shredded cheddar, bacon bits (cooked of course) and sour cream.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 159Cholesterol: 4mgSodium: 642mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 5g

The bacon, cheese and sour cream are optional but definitely kick this simple soup up a notch. Evan gives its bacony flavour two thumbs up!