Perfect Potato Soup

I refer to this soup as perfect because for me it checks all my boxes for what makes a dish flawless. Pure flavors, simple ingredients, easy to prepare, can be made ahead and it's a crowd pleaser. What's not to like? 

I recently hosted what we in my family call a "cousins weekend." A house filled with some of my favorite people. We've all grown up together and we know all the stories of all the adventures and experiences that made us who we are today. We were 9 adults and 2 dogs. I love hosting house guests. But when you're hosting that many folks menu planning is key to a successful visit. I like to prepare dishes that satisfy everyone's tastes and can be ready at a moment's notice.

This soup is great to have in your fridge or freezer. Paired with a green salad, some freshly baked bread or warm buttermilk biscuits, it becomes an effortless lunch or light supper in a snap. Just right to feed a crowd or for a quick weeknight meal for two. Houseguests or not, whip up a batch on a weekend and you'll be thanking yourself all week.

Nobody knows you like family. 

A pic from the family archives. So lucky to still have them in my life.

I do love a recipe I can throw together in a flash with things from my pantry. 

The right tools make everything that much easier. 

If you don't have one of these vegetables peelers, run right out and get one. You won't be sorry.

Perfect Potato Soup

Serves about 6

Ingredients:

2 lbs potatoes, peeled and cubed (any variety can work, but I like russets)

4c chicken broth (you can substitute water or vegetable stock, but I prefer chicken for richer flavor)

*1c milk (whole, low-fat or non dairy milk of choice can work)

4 tbsp butter (or use a plant based butter if you prefer)

salt and pepper to taste

toasted pumpkin seeds-optional

Directions:

1. Place potatoes and broth in a stock pot. Cover and bring to a rolling boil over medium heat. 

Uncover and simmer for about 20 minutes or until the potatoes are tender. 

2. Add the milk and butter. Simmer over medium heat for another 10 minutes. 

3. Using an immersion blender or a conventional blender** puree soup to desired consistency. 

4. Add salt and pepper to taste.

5. Top with toasted pumpkin seeds, if using, and serve.

Notes:

*Add more or less milk to adjust the soup's consistency to your preference.

**I find my immersion blender invaluable for pureeing soups. 

If using a conventional blender here are some important tips:

-let the soup cool for a few minutes

-only fill the blender halfway and puree in batches

-remove the center cap 

-cover with a kitchen towel before slowly blending your soup.

Enjoy!