Tailgating recipe of the week: potato soup

By Brenna Hawley

Friday, September 25, 2009

You’re out tailgating with friends and family. The wind is chilly and the temperatures are dropping. It’s time for some comfort food to eat while waiting for the football game to start. This soup is best prepared at home ahead of time, but reheats easily, especially when made in a stainless steel pot.

This recipe has a family spin for me. My parents always made a version of this soup when I was younger, but since coming to college, I haven’t had the joy of consuming it. So I decided to start making it on my own. It’s a great soup because you can customize it with bacon or any number of spices. In the end, it’s best to just throw in the ingredients and add flavors until it tastes perfect.

photo

Contributed photo

What you’ll need:

One bag russet potatoes (about 8), cut into small chunks

1 green onion, diced

½ gallon half-and-half

½ cup milk

6 tablespoons butter

salt & pepper to taste

Optional:

dumpling batter (made of Bisquick mix and milk)

bacon pieces

Instructions:

Cook cut up potatoes in large pot. At the same time, dice green onions, cook in boiling water till soft. Drain potatoes and set aside 1½ cups. Purée 1½ cups of potatoes in food processor. Combine the rest of the potatoes with drained onions in pot. Pour in half-and-half, milk, butter, pureed potatoes and optional bacon pieces. Season with salt and pepper to taste. Cook, stirring frequently, for about 15 minutes or until you’re ready!

Optional: After cooking for a couple minutes, add dumplings in spoonfuls to soup. Cook 10 minutes with lid off and 10 minutes covered.

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