Creamy potato soup

Submitted by KasioDiscoRock

This was originally a slow cooker recipe that I found but wasn't happy with and have modified. There are many modifications you can also make, such as adding cooked onions and bacon to the soup mixture, using bullion cubes or vegetable stock instead of chicken broth, heavy cream instead of half and half, more potatoes for a thicker soup etc.

Ingredients

(potatoes omitted from photo because I took this one while waiting for them to boil, aka I forgot.)

• 5 to 6 large potatoes
• 2 cans condensed chicken broth
• 1 1/2 cups of water
• 1/2 tsp salt
• 1/2 tsp dried dill weed
• 1/2 tsp white pepper

• 1/2 cup all-purpose flour
• 2 cups half and half
• 1 can evaporated milk

Directions

• Peel and chop potatoes. You are essentially making mashed potatoes at this point, so it doesn't matter what they look like, except that smaller pieces with boil faster.

• Boil in a large pot until completely cooked through, and soft. It should basically fall off the fork if you try to pick up a piece. Mine took about 25 minutes.

• Strain potatoes.

• Using an electric mixer, whip potatoes until completely smooth. Using a splash of your half and half sometimes makes it easier.

• Add broth, water, salt, dill, and pepper to the potatoes and stir it all up again with your mixer. You want to get all the chunks out and make it super creamy and smooth.

• Simmer. You can leave this step for as long as you like, pretty much, as long as you're not boiling away all of the liquid, or burning the bottom. Make sure to stir occasionally.

• In another bowl, whisk together flour and half and half.

• Add to soup, along with evaporated milk and mix it all up again.

• Simmer. Again you can leave this for up to about 20 minutes (making sure not to burn the bottom!), but it usually smells so good already that I only wait a few minutes until it’s all hot again.

• Serve with grated cheddar cheese and bacon bits for extra deliciousness!