Potato Soup
Servings 10
Ingredients
- 3 lbs russet potatoes
- 2 cups 2% milk
- 1 cup shredded cheese
- 12 green onions (chopped)
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Peel potatoes and cut into 1” pieces.
- Fill a large pot of water with just enough water to cover the potatoes and bring it to a boil.
- Reduce the heat to a simmer and continue to cook the potatoes for about 15-20 minutes until soft. When poked with a fork, the potato should mostly fall apart. While you are waiting, chop the green onions.
- Remove from heat and drain most of the water, from the pot, leaving just a half inch of water at the bottom of the pot. (This doesn’t have to be exact so don’t stress!) Get out the milk, garlic powder, salt, and pepper.
- Add the milk, garlic powder, salt, and pepper, then gently mash the potatoes with the back of a fork until the potatoes start to break down. I like my soup chunky, but if you like it smoother, you could use a potato masher or a blender.
- Continue to cook on low heat for 5 minutes.
- Divide into bowls and top each bowl with a little cheese, green onions, and additional salt and pepper to taste