Ingredients
Method
- Peel and cut up your potatoes, and place them in a large soup pot. Fill the pot with enough water to just cover the potatoes.
- Chop up the green ends of your green onions into small pieces and add them to the potatoes. Add the butter.
- Bring the mixture to a boil, then cover and heat on low. When the potatoes are soft, and the soup is thick, add in the cream.
- Continue to let it cook until the soup the desired thickness. Be careful to never boil.
- Add salt and pepper to taste. Serve hot.
Notes
- Optional (Bacon) – If you have a few slices of bacon left over from another recipe, or just want to cook some to add in, bacon really elevates the flavor of this dish quite drastically.
- Optional (Broth) – If you have chicken broth on hand, pour two cups of broth over the uncooked potatoes and then fill the rest of the way with water. This will deepen the flavor profile without being overwhelming.
- Optional (Cheese and Sour Cream) – And if you want to go for the whole “loaded” potato soup vibe, throw in a cup of cheese and a half cup of sour cream! Mix well and dig in!