I like to make potato soup out of potatoes that are about to go bad…I don’t know why, but it always happens this way. We had a bag sitting around, so my mom suggested I make a batch so I could show everyone online how to do it!

A lot of potato soups I’ve had are bland…but not this one. I simmer the precooked potatoes for an hour in buttery garlic and onion spiked milk. However, I cut all those heavy ingredients with a cup of water, so it won’t completely weigh you down. During the simmering I mash the tender potatoes by hand in order to preserve some of the lumps. Between the flour and potatoes, the soup becomes thick and deliciously hearty. If you find yours to be too thick, increase the amount of milk; too thin, add more potatoes or flour. Instead of cheddar cheese, which is typically found in potato soup, I use a shredded taco blend that can be easily found at any grocery store. It melts quickly, but adds a nice variety of cheese flavors to the soup.

I like using a garnish of chives and fried baked potato peels for this recipe. Other possible garnishes could be sour cream, a sprinkling of cheese, bacon, or even fried onions! However, I really believe that chives are a must when serving this soup! They provide a pop of bright green while giving a lightly fresh, first bite.

I love this soup, so try it out and enjoy!

3 tablespoons butter

1 tablespoon extra virgin olive oil

1 cup onion (finely chopped)

3 garlic cloves (minced)

2 ½ tablespoons flour

2 cups milk

1 cup water

1.5 – 2 lbs potatoes (baked and insides scooped out)

1 cup shredded taco cheese blend

1 tablespoon chives (chopped)

Red pepper flakes to taste (I use a medium sized pinch)

Salt and pepper to taste

Bake the potatoes at 350 degrees Fahrenheit until tender and cooked through, about a little over an hour.  Allow them to cool, and then scoop out the white insides. Roughly chop. Reserve the peels for a garnish (Slice and fry some of the potato peels).

In a sauce pan over medium heat, melt the butter with the tablespoon of oil. Add in the garlic, red pepper flakes, and onion. Sauté for 5-8 minutes.

Mix in the flour. Cook for 2-3 minutes. Whisk in milk and water. Add the potatoes (not the peels). Add a pinch of salt and pepper. Lower heat to lowest setting, cover, and simmer for an hour…stirring every 15 or 20 minutes. Occasionally use a potato masher to smash the potato clumps.

Finally, add the cheese. Stir to combine until melted. Cook for 3-5 minutes more. Turn off heat, cover.

Pour the soup into bowls, garnish with fried potato peels and chives.