Simple Potato Soup With Sourdough Grilled Cheese Sandwiches

Potato Soup With Grilled Cheese Sandwiches

This is a meal that has been around forever! Okay, maybe not, forever, but it is not new by any means. For me, that is the best kind of meal. Simple ingredients that are easy to put together for a cozy meal. This potato soup along with sourdough grilled cheese sandwiches is just perfect for a cozy fall day. 

Whatever potatoes you like will work for this potato soup recipe, but I am using Yukon Golds. They cook up easily with a natural buttery taste.

I start off by washing the potatoes and using a vegetable brush to scrub off any dirt left behind. 

Next, I peeled and cut up the potatoes into small, almost bite sized pieces, for easy cooking. I put them right back into my colander as I cut them up so I can give them a quick rinse before adding them to the pot.

Before adding the potatoes you can melt some butter and sauté onions, garlic, celery or whatever you like. I am a bland cook, though. Since my husband and I, neither one, care for onions I skip this step. 

I add the butter, the potatoes, and the chicken broth all at once. Then I stir it all together as it heats and comes to a boil.

I season the soup with just a few simple seasonings starting with pink salt, just a heaping amount from this little wooden spoon from my salt cellar.

After the potato soup comes to a boil I lower the heat a little and let if simmer for about 20 minutes while continuing to stir and check the tenderness of the potatoes every few minutes.

Once the potatoes are soft I turn off the heat and mix the potatoes with my hand mixer on low. I like to leave a little texture to the potatoes so I try not to over-blend.

 After blending, I turn the burner on low while adding the heavy cream. 

I whisk the heavy cream into the potatoes while keeping them at a hot temperature, but not boiling.

After a few minutes, the soup is ready to pour up into my large stoneware bowl. This bowl reminds me so much of a big old crock bowl that was passed down to me from my mom. It first belonged to my great-granny. I love heirloom quality pieces that can be passed down for generations. This beautiful bowl is just that, a quality piece made to be used now and for many years to come. 

Grilled cheese sandwiches pair perfectly with just about any soup. So, that's what I am making to go with our potato soup, tonight. I am using a beautiful sourdough sandwich loaf made by my daughter in law at Sunshine and Sourdough. 

I like to melt the butter right onto the top of the griddle, spreading it around, and then adding the bread to the griddle.

For the cheese I am just adding my favorite brand of American Cheese.

After both sides have a crispy golden brown buttery texture I put them on a plate.

Now, I will dish up the soup. It looks so yummy!

For a touch of color and also because I like the taste I am going to sprinkle some parsley flakes on top of the soup. My grandma always adds parsley to her potatoes, so I do, too! She makes the best fried potatoes ever! I'm sure I've shared them before, but don't worry I will be sharing them again because they are a must have from time to time around here.

For now, let's get back to the potato soup. I wish you could taste it. It turned out delicious!

But, the recipe will have to do! I hope you try it and enjoy it as much as we do. 

Creamy Potato Soup

A warm, comforting bowl of creamy goodness—simple ingredients, hearty flavor, and perfect for chilly days on the prairie.

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Ingredients

• 6 medium russet potatoes, peeled and diced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 tablespoons butter
  

• 4 cups chicken or vegetable broth

• 2 cups whole milk or half-and-half
  

• 4 slices bacon, cooked and crumbled (optional)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme (optional)

• Chopped green onions or parsley for garnish

Instructions

1. Sauté the aromatics:
   In a large pot, melt the butter over medium heat. Add onion and sauté until soft. Stir in garlic and cook 1 minute.
   

2. Add potatoes + broth:
   Pour in the broth and add the diced potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer 15–20 minutes or until potatoes are tender.

3. Blend to desired creaminess:
   Use an immersion blender to blend part of the soup, or leave it chunky if preferred.

4. Add milk 
   Stir in the milk (or half-and-half) or as I prefer Heavy Cream. Warm through without boiling.

5. Serve:
   Ladle into bowls and top with bacon, cheese, and green onions.

Tips

• Use Yukon Gold potatoes for a naturally creamier texture.

• For extra richness, stir in a spoonful of sour cream before serving.