The flu is raging with a vengeance, meaning homemade potato soup is on the stove.
Dave the Builder has informed me seven of his coworkers are currently out with the flu, and the office air is thick with the scent of Lysol.
We believe in doing everything you can to prevent catching the flu.
My one and only time to have the flu was an ugly, ugly experience.
I was out of commission for 6+ weeks with flu that turned to pneumonia quicker than I could say I don’t feel good.
Remembering that experience like it was yesterday, the Places In The Home household is in take charge mode to ward off the flu, including, but not limited to, brimming bowls of homemade potato soup.
Dave the Builder’s mom spoke of the healing powers of homemade potato soup, and who am I to argue with the wisdom of my mother-in-law?
I developed this rather uncomplicated to prepare and quite tasty recipe for homemade potato soup years ago when our son was in elementary school.
Sports, scouts and study schedules tend to dominate after school time, and the dinnertime hour gets pushed later and later more nights than not.
The kid, husband and mother-in-law loved it, instantly making it a classic family recipe.
Both cream of chicken soup and chicken broth hit the flavor notes with a little help from seasoning friends salt, pepper, onion powder and fresh parsley.
I have been known on occasion to add a heaping tablespoon of heavy cream to each bowl, and the crowd goes yum.
Homemade Potato Soup
6 medium to large russet potatoes
1 family size can cream of chicken soup
Salt and pepper to taste
1 teaspoon onion powder
1 cup chicken broth
5 cups 2% milk
Fresh parsley, chopped
Heavy cream (optional)
Bake the potatoes at 400°F for 1 hour OR microwave potatoes on full power until tender. Microwave cooking times will vary according to size and heating variance. Let baked potatoes stand until cool.
Using a fork, press each potato in center, splitting potato in half. Mash out the pulp and discard potato skins.
In a large Dutch oven over medium-high heat, stir together the cream of chicken soup, potato pulp, salt, pepper, and onion powder.
Stir in the chicken broth and milk, stirring to incorporate flavors. Bring to a gentle boil.
Lower heat to simmer, add chopped parsley, and simmer uncovered until soup is creamy thick, about 10-15 minutes.
This Dutch oven is 65 years old – a wedding gift from my aunt to my parents.
If the soup becomes too thick, simply add more milk until desired consistency is reached.
Enjoy and stay well.