This week it’s all about the taters! There’s nothing better than a big bowl of spud soup to warm a cold February day. To rev up the flavor (and chase away the vampires), try Garlic Potato Soup. Traditionalists will love Restaurant Potato Soup. And, ham things up with Ham and Potato Chowder. Happy eating!

Restaurant Potato Soup

1/2 gallon water
5 potatoes, chopped
4 chicken bouillon cubes

1/2 T. white pepper
1/2 T. black pepper
1/2 T. salt
1 C prepared cheddar
cheese soup
2 sticks butter
1 C. half and half

In a large pot, boil potatoes in water for 10 minutes. Add next five ingredients and let simmer for half an hour. Add butter and half and half and simmer for an additional five minutes. Garnish with real bacon bits and chives.

Garlic Potato Soup

10 cloves garlic
6 C. chicken stock
2 T. butter
1 chopped medium onion
2 large potatoes
1/2 C. cream
1/2 C. milk
Salt and pepper to taste
Grated parmesan cheese
Fresh parsley

Put three cups of stock into a small saucepan and boil the peeled garlic for 15 min, or until soft. Remove garlic, then reduce heat to low to reduce the stock to a concentrate. In another saucepan, melt the butter and sauté onions until soft. Add the remainder of the stock and potatoes to onions and cook until soft. Once the potatoes are cooled puree the potatoes then return to heat, adding the garlic and broth concentrate. Stir in milk, cream, and salt and pepper, to taste. Serve and garnish with parmesan cheese and parsley if available.

Ham and Potato Chowder

6 medium potatoes,
chopped
1 med. onion
1/2 C. butter
1/2 C. flour
1 C. diced ham
2 C. whole milk
1 tsp. parsley flakes
Salt and pepper

Dice potatoes and onions, then boil in water until done. Drain off water and save. Add butter to potatoes and onions until butter melts. Add flour, ham and parsley, stirring lightly. Pour in 4 cups of potato water and then milk. Turn heat up to medium and stir until soup thickens, about 5 minutes. Add salt and pepper to taste.