The weather has been simply bipolar. It was 72 degrees on this last day of January! Didn't it snow just a couple of days ago? Why yes, yes, it did! While it was still cold outside, I made a smaller pot of homemade potato soup because it is so easy and quick! And, if you have some potatoes which are starting to soften, you can use them in soup!
So, here's how I cooked up my TATER SOUP...
Potatoes, cut into large chunks
Onion, diced
Olive Oil (for sautéing onion)
1 Packet dry Hidden Valley Ranch Dressing Mix
*Sharp Cheddar Cheese, shredded
S&P
(optional: garlic, Italian seasoning blend, pepper flakes, rosemary, etc.)
*Into a hot pot, drizzle 1 Tablespoon of oil -OR- water.
*Dice Onion and sauté in oil (or dry sauté in water) until soft and opaque.
*Wash and cut potatoes into larger chunks of approximate same size to cook at the same time.
Note: I don't peel my potatoes. That's up to you. On-hand I had Yukon Gold Potatoes, which is unusual. Typically, I use Red Skin (a.k.a. New Potatoes). Use whatcha got!
*Add tater chunks to sautéd onions in the pot.
*Add enough water to cover taters by about 1". Boil until fork-tender. (This means when you stick the tines of a fork into a chunk of potato, it slides in with little resistance.)
Note: Evaporation will occur during the 20-ish minutes of boiling. You MAY need to add more water to the pot.
*While taters are boiling, shred your block of cheese ... unless you purchased the bag of it already shredded.
*When taters are fork-tender, get your potato masher or immersible hand blender and smash away to desired consistency. Our family prefers some smaller chunks left instead of a velvety texture.*When desired consistency is reached, stir in the packet of dry Ranch Dressing Mix and as much cheese as you want! Remember, cheese adds saltiness. If the pot was large, you may want to add a 2nd packet of the dry Ranch Dressing.
*Taste it. Does it need salt & pepper? Does it need more cheese? Does it need spice? Does it need more water?
*Serve it up in a bowl or large mug with extra cheese, a dollop of sour cream or plain Greek yogurt or bacon crumbles and some bread or crackers! ENJOY!
OK! Go Play with Your Food! And, be sure to let me know how YOUR soup turned out and what you did differently!
NOTE: I prepared this soup with the Black Rind Sharp Cheddar purchased at Simonton's Cheese & Gourmet House, a Tennessee company.
