The ultimate in comfort foods. Thick, rich, creamy potato soup that's really rather healthy -Minus the Bacon and Sour Cream I guess but why forgo them???? Or you can add broccoli or worst, serve it in a bread bowl.
Potatoes are native to the Andes Mountains of South America. We call them Irish potatoes because the potato was first brought back to Europe in the 1500's and developed as a crop there. The Irish immigrants brought the culture of potato to the United States.
The potato's fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health. Potatoes contain significant amounts of fiber. Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease. Often shunned for being a nightshade, potatoes are packed with a lot of great things for liver health. Potatoes keep the liver grounded and stable. So see? It's all the added extra's that make this a not-so-healthy dish but it ohhhhhh so good!
4-5 MEDIUM/LARGE RUSSET POTATOES- PEEL AND CHOP INTO 3/4 INCH PIECES
1/2 Granulated Chicken Bouillon OR 2 BOUILLION CUBES.
1 STICK REAL BUTTER
2 TBSP. CORN STARCH
1 CUP HALF & HALF
1/4 TSP. PEPPER
1/2 TSP. SALT
2Tbls Sour Cream
1/2 LB thick bacon- optional, crumbled, for topping but why leave this out :)
Chives - optional, chopped, for topping
Shredded Cheddar Cheese- optional, for topping
Place cut potatoes in a medium saucepan. Add water just to cover potatoes by 1 inch.
Add ½ Knorr bullion OR 2 cubes of regular bullion. Bring to a boil. Once boiling, set timer and boil 12 minutes. DO NOT DRAIN.
Add entire stick of butter and stir well until melted
In glass measuring cup, combine half and half, cornstarch, pepper, and salt and whisk well.
Add to potatoes and return back to heat.