On my facebook page I had mentioned that I was going to make my homemade potato soup and bunker down for the big ice storm and I had a very pointed request to share the recipe. So, why the hell not? I hope you bitches like decadence, because it’s about to get hedonism-bot in here.
A little background on this dish, I first started making it when I was about 13 years old and it’s gone under MANY changes over the years as far as the level of bad for your health is concerned. Two things remain consistent: it makes a lot, and it’s very rich. The recipe I am listing below is my current version, which is a healthier option (I’m getting old and have to give a fuck now). This being said, you can obviously go with the “go big or go home option”, or an even healthier variant. I’m hoping to eventually find a vegan option for this. For now, though, here is the SUPER RICH, but not super unhealthy Potato Soup.
First, find a HUGE FUCKING POT, and accept that I’m not really one for measuring things. I cook by eyeballing stuff/tasting and smell, sorry I can’t offer more precise measurements, but I’ll do my best.
A medium bag of red potatoes
1 Yellow onion
2 Containers of french/green onion sour cream dip
6 Chicken bullion cubes
1 Bunch of celery
6 Chicken tenders (uncooked)
First, chop up all of your veggies. Next fill the pot with about 2-3 inches of water, drop the chicken bullion in and let it dissolve. Dump the veggies in, mix them up in the bullion, add milk until it’s about 2-3 inches from the top, and stir. Cover the pot and let it sit until the veggies are soft, stirring occasionally (it’s going to be a fucking while, so I hope you aren’t hungry). Sprinkle the chicken tenders with black pepper and bake at 350 for about 25-30 minutes. Chop those suckers up, dump them into the pot. Once your veggies are soft (it’s about 2 hours for me), slowly add in the sour cream dip. I often find that the pot is too full and I scoop out a bit of the broth. Mix the dip with the rest of the soup, and if it isn’t as thick as you like it add flour until it thickens up (that’s what she said?). Let that sit for another 30 minutes, garnish with parsley, and ta da! SOUP!
So, there ya go. I hope you guys enjoy the soup, make whatever changes you’d like as far as how healthy you want your ingredients. At one point I would add like a bag of cheese to it “for garnish”, so obviously there is room for creativity… if you call adding an ass-ton of cheese to something creative.