My brother brought me a box of potatoes he purchased from a vender when he was out of town working last week. In all of my fifty years, I seriously don't think I have ever seen potatoes as large as these. Seriously....they are footballs.
I baked one potato and my husband and I can split it. I made homemade french fries and only cut up one potato and we STILL had left over fries....and we eat a lot, more than we should actually....anyway, you could feed a family of four on one potato. I took a sack and shared them with a friend, she could not believe the size of them as well.
See that potato on the left side of the picture? That is the LARGEST one from a 5 pound bag I purchased at Walmart. It looks like a baby compared to the others.
There is the Walmart potato on top of the others....can you believe it?? And the box says these were grown in the good ole USA.
Well, having all of these on hand, I decided to make potato soup. I had a couple of people ask for this recipe as they read on another blog about my potato soup. I posted about it in 2009, but I guess it is buried in the archives pretty far back. Here it is below again for those who asked about it.
(with potatoes this large, however, the amount would definitely have to be adjusted)
Not Your Ordinary Potato Soup
This is not your ordinary potato soup but it is perfect for a yummy meal and just add some cornbread on the side... and well...there you go. It is really one of the best potato soup recipes I have ever made. Several years ago, I worked at my daughters elementary school, and once a month when we had a teacher work day, the teachers took turns providing lunch. This was one of the dishes we had during the fall months, and I have enjoyed it very much ever since. I know you will too.
6-8 medium potatoes
enough water to cover potatoes in pot
4 chicken bullion cubes
small onion chopped
4-5 carrots diced
broccoli chopped fine - (in a pinch I have used frozen chopped broccoli and it works fine too.)
2 Tablespoons parsley
Dash garlic salt and pepper
Ham cubes (optional)
1 cup shredded cheddar cheese
1 cup milk with 1 Tablespoon flour
The How to:
Boil potatoes, water, chicken bullion and carrots until almost tender. Add parsley, onions and broccoli and boil until broccoli is almost tender. Add milk with flour and continue to boil until thick, about 4-5 minutes, tops. Add cheese and ham and boil until cheese is melted. If you are not going to add the ham, just add cheese and melt. Garnish with shredded cheese.
* I have used left over mashed potatoes with the milk and flour to thicken the soup up just a bit. It works well, and my husband likes a thicker, more heartier soup, so this option works well. I usually just mix, and not measure.
This is as wonderful as it looks!!
I hope you enjoy this recipe, it is very good and great on a cool day. Like I said, it is not your usual potato soup, but it is just as wonderful and full of flavor.
Linking in with Foodie Friday...go check it out!