My grandmother, Dorothy (Nanny), was an accomplished cook. Aren’t most grandmothers? I loved her dearly and the wonderful meals she made. Food is a part of our fond memories, just as much as it is a necessity for us. This potato soup is comforting and delicious…..and brings back wonderful memories of Nanny.
- 5-9 Russet Potatoes (med/large), peeled and cut into cubes
- 1 Onion, finely diced
- 1 tsp Bacon Fat
- 4 c Chicken Stock
- 6 c Water
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Dried Thyme
- 4 tbs Butter
- 1 c Heavy Cream
- 1/2 c Water
- 2 tbs Corn Starch
Heat a soup pot or dutch oven over medium high heat. Add bacon fat and diced onion, saute onions until they begin to soften, about 5 minutes.
Add chicken stock and potatoes. Add salt, pepper & dried thyme. Bring to a boil and cook for 20 minutes.
In a measuring cup, add 1/2 cup of cold water. Add 2 tablespoons of cornstarch and mix well.
After boiling the potatoes for 20 minutes add the thickening mixture. Be sure to give it a quick mix before adding it to the soup as the cornstarch may have settled to the bottom. Stir into soup to combine. You will notice it thicken the soup.
Add butter and heavy cream.
Turn heat down to medium low and simmer for 15 minutes, stirring occasionally.
Serve hot. Garnish with shredded cheese and crumbled bacon bits if desired.
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