Potato and Onion Soup

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I was inspired to make this potato and onion soup because a neighbor gave us a big bunch of beautiful green onions from her garden.  They aren't like the green onions you get in the store, they are so fresh and so much bigger.  We are putting in a huge garden this year and will plant lots of onions.  Even if all you have is grocery store green onions or even just regular onions, make this soup!   It is both delicious and healthy.  

I recently saw this story on The Healthy Home Economist of a 90 year old corona virus survivor who credited her homemade potato soup as having helped her survive.  It was a really simple recipe with vitamin C rich onion and potatoes.  

My recipe feeds a whole family since there are 6 of us, but you could easily halve it.  You can also buy bone broth at the store or you may have some in your freezer if you want the added health benefits of bone broth.  

I made a big pot of this soup the other night for our family and we finished it off that night.  It was delicious!  It was such a hit, the boys asked for more the next day.  

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 Potato and Onion Soup
 
Serves 6 (halve if needed)
 
Ingredients:
3 T. butter
1-2 medium onions, diced (I used sweet)
Big bunch green onions, sliced (tops reserved for garnish)
4 cloves garlic, minced
2 T. flour
8 cups vegetable or chicken broth (or mix them)
1 T. dried parsley
6-8 russet potatoes, peeled
1 cup whole milk or half and half
Salt and pepper to taste
12-16 oz. bacon, cooked and crumbled (optional)
 
Instructions:
 
1. Melt butter in a large Dutch oven or stock pot.  Saute diced onions, the sliced white part of the green onions, and garlic for several minutes over medium heat until tender. 
2. Add flour to onions and stir for a minute or two.  I add some salt and pepper here to add another layer to the flavor. 
3. Next add broth, parsley, and potatoes.  I peel the potatoes and add them whole.  You could chunk them to cook faster. 
4. Simmer over medium heat until potatoes are tender enough to break up with a potato masher (amazon link). 
5. While soup is cooking, you can prepare the bacon.  I cut it up with kitchen shears (amazon link) and then fry it in an iron skillet.  (amazon link)  Set aside the bacon crumbles to use as a garnish.
6. When potatoes are nice and tender (you can poke them with a fork to test them) mash them into the soup with a potato masher. 
7. Stir in milk or half and half.  Salt and pepper to taste. 
8. Garnish with sliced green onion tops and crumbled bacon.
 
 
 

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