Here is a quick, easy, and inexpensive potato soup recipe that is perfect for Spring!
One of the best things about Spring is the lighter foods we cook and eat. If you are having a hard time making that transition from the full, rich winter foods, though, you may be at a loss as to what you can cook. Try this amazing potato soup recipe that is still filling and warm, but will also be lighter than most soups.
- 5 pounds of russet red potatoes with skin on (or off if you prefer), washed, and diced
- Two packages of store bought potato soup mix (or use one 10 ounce can of diced potatoes, 1 10-ounce can of chicken broth, and Italian herbs and seasoning)
- One 10-ounce can of cream of potato
- One 10-ounce can of cream of mushroom
- Salt and pepper to taste
- 1 pound summer sausage
- 1 pound bacon
- Optional – Shredded cheese and sour cream
- Place all ingredients, except meat, in a large pot with 10 cups of water. Allow it all to come to a boil and then simmer for four hours.
- On hour two, cook up the bacon and lightly saute the sausage.
- Pour a bit of the bacon grease into the soup, chop up the bacon and add it and the sausage.
- Then, when soup is done (roughly 2 hrs. later), you may add in a few dollops of sour cream, mix well, and top each bowl with shredded cheese if you’d like.
What’s your favorite kind of soup?