Dad's Potato Soup
My dad developed this recipe himself, perfecting it over several years and I finally got him to write it down. It's the most flavorful and delicious potato soup ever and I love how simple the ingredients are.
I've adapted it for InstantPot and adjusted my version slightly for added nutrients.
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Ingredients
- 5lbs russet potatoes
- 1 butternut squash (or 1 bag frozen butternut squash)
- 1 yellow onion
- 1 tsp salt
- 1 tsp garlic
- 3-4 cups water or chicken broth for added nutrients
- 1 stick butter
- 8oz sour cream
- Shredded cheddar cheese
- Diced green onion
- Bacon (we do turkey bacon in the oven and crumble it up)
Instructions
My Version: InstantPot
- Dice the potatoes and butternut squash (I leave skin on the potatoes for more texture and nutrients and use frozen butternut squash that is already peeled and diced)
- Dice the onion
- Throw them all in an 8qt InstantPot
- Add 3-4 cups chicken broth (just enough that you can see it about an inch from the top of the potatoes)
- Add salt and garlic
- Cook on Custom, High, 12 mins, quick release
- Blend with an immersion blender until smooth
- Add butter and stir until melted and incorporated
- Add sour cream, stir until incorporated
- Serve with green onions, bacon bits, and cheddar cheese
Dad's Version: Stove Top
- Peel and dice the potatoes and butternut squash
- Dice the onion
- Throw them all in large stock pot
- Cover with just enough water to submerge it all
- Add salt and garlic
- Simmer until potatoes easily mush with stirring
- Blend with an immersion blender until smooth
- Add butter and stir until melted and incorporated
- Add sour cream, stir until incorporated
- Serve with green onions, bacon bits, and cheddar cheese
Notes
If too thick, thin with a little bit of milk
Try to convince yourself to eat anything else and not eat the whole pot in one sitting
