Mom’s Potato Soup

I know, no measurements?  But this is my Grandmother’s recipe that my Mom also made pretty much my entire life.  And some things are better left unchanged. : )  I will say that the number of people that will be here for dinner decides how many potatoes I’ll use.  And if you’re doing a huge batch you can add an extra can of milk.  My rule of thumb is usually about 1-2 potatoes per person, depending on how many are adults/kids.  For our family I will usually use about 8 potatoes and that’s plenty.  Sometimes I’ll add the ham while it’s cooking, or we serve options on the side, kind of like potato bar.  And for the love all things delicious, you must make Cheddar drop biscuits or regular Biscuits to serve with this.  That’s an order. : )

 

 

Russet potatoes

chopped white onion

chicken broth or water

1 can Evaporated milk

salt and pepper to taste

 

Shredded cheddar cheese

chopped ham

crumbled bacon

sliced green onions or snipped chives

 

Peel and chop potatoes. 

Place in a pot along with onioins and cover with chicken broth or water (or half of each).

Bring to a boil, and reduce heat to a simmer.  When potatoes are cooked through, add can of evaporated milk.  Stir to combine.  Serve hot.