Potatoe Soup

Editted to correct the amount of potatoes. I've always used a 5lb bag, not 10. If I hadn't seen my recipe posted elsewhere I wouldn't have caught the mistake. The poster that had posted this recipe suggested using potato flakes to thicken it up. That's a good tip but I've never had to. Wonder if it's cause I simmer it so long when I make it.....

And while I'm here on this one, I've cut out one can of the evaporated milk (due to not having 2) the last couple of times I've made this and it's still a crowd pleaser.

Ingredients:

-5 lbs potatoes, peeled and chunked (about...didn't measure)
-1 medium onion, chopped
-2 cans chicken broth
-2 cans evaporated milk
-2 cans worth water (about...didn't measure)
-2 good splashes of worchestershire sauce
-1 stick of real butter
-1 tsp garlic powder (didn't actually measure)
-salt and pepper to taste

-shredded cheddar (optional)
-crackers

Directions:

-Bring everything to a boil and then simmer until it's done, stirring occasionally. (I let mine simmer on the lowest setting for a couple of hours.)

-Serve with sprinkled cheddar and crackers.


This is, by far, the best potatoe soup I've ever made! I was stuck on what to fix for supper and literally just threw this together, which is why I don't have exact measurements. It's the only way I'll ever make this soup again only next time I'll double it as we couldn't get enough of it.