This is the perfect solution if you have potatoes that you need to use pretty quickly. I had about five pounds of russets that were approaching expiration and I’m not a fan of throwing food out. I can tell you that they were quite happy to become soup instead of trash.
Here’s what you need:
Peel and dice the potatoes. Heat the chicken broth and water in a large pot on the stove. The mixture should be at least half water, more if you want to go easy on the broth. Add the potatoes to the water/broth mixture and bring them to a boil. Lower the heat and allow the potatoes to cook until they are soft, stirring occasionally.
When the potatoes are soft, return them to a boil. Begin sprinkling flour into the pot a little at a time. After each addition, stir well to ensure that the flour is dissolved before adding more. Continue adding small amounts of flour until the soup reaches the desired thickness. Keep in mind that it will continue to thicken after it has finished cooking.
Add fresh garlic (or garlic powder if you don’t have fresh), chives, finely chopped onion and salt to taste. Finish up with a splash of milk and a big dollop of sour cream.
Combine everything thoroughly and let the soup cook on the lowest setting for another half hour.
Suggestions: If you don’t have chicken broth, use beef or vegetable. You can also skip the broth entirely, if you want. Try serving it with crumbled bacon on top to jazz it up a little.
Serve with a simple salad and some crusty bread for a complete meal.