It's a soup kinda day!
Often we get together with our neighbors friends and do group dinners, this weekend was no different. We all gathered at our house for pot roast, potato soup, and of course some thanksgiving leftovers.
5 lbs. potatoes (I used russet), peeled and cubed
1/2 lb. bacon (or 2 tbsp. olive oil)
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cloves of garlic, minced
6 cups chicken broth (gluten free of course!)
2 cups whole milk (use could use non dairy)
1/2 cup sour cream (optional)
1/2 tsp. dried thyme
1/4 tsp. crushed red pepper (optional)
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Optional (but highly recommended) Toppings:
If you are using bacon, brown the bacon in a large stock pot, remove the bacon and let drain. Add the celery, onion and garlic to the bacon drippings (or olive oil) and cook until soft. Add the stock, bring to a boil and add the potatoes. Reduce the heat to medium and add the milk and sour cream if using, let simmer until the potatoes can easily be mashed. (You could puree the soup, but I prefer a few chunks here and there.) Add the herbs and spices, adjust to taste. Serve with toppings.