Tater Soup

8 medium russet potatoes, peeled and diced
1/4 c white onion, finely diced
1 - 8 oz package cream cheese, softened
1/4 c (1 stick) butter
1 1/2 c milk
1 can cream of mushroom soup
1 can cream of celery soup
1 t garlic powder
1 t salt
grated cheddar cheese, bacon bits, and chives for garnish if desired
salt and pepper to taste

In large pot with heavy bottom, add potatoes and onion with just enought water to cover. Cook over medium heat until potatoes are tender and beginning to fall apart. Add cream cheese (in clumps) and stir well until completely melted. Add butter, milk, mushroom and celery soups, garlic, and salt. Cook until butter is melted and soup is heated through.

Ladel into bowls and top with cheese, bacon bits, and chives if desired. Season with pepper and additional salt to taste. Serves 8.

Chef's Note: This soup was so simple to put together, the hardest part was peeling the potatoes! The total time needed for the potatoes to reach the desired consistency is one hour minimum. This soup can be made well in advance and left covered on the stove over extremely low heat for several hours.

Although the recipe claims it serves 8, it's really more like 10 servings. I had enough for several days of lunches and I think it gets better the longer it sits.

Thank you Ann Margaret for sharing this easy and delicious recipe!

Potatoes; Soup or Salad?

There are at least six different types of potatoes you will encounter at the supermarket at any given time. Choosing the right one for each type of dish can be tricky if you don't know what you need the potato to do. Most potatoes in the typical market fall into one of two cateregoires.





Boiling Potatoes
Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties have a thin skin and round shape. They hold up to boiling and do not absorb as much water. These potatoes are recommended for boiling applications because they have less starch and a higher moisture content. Waxy potatoes are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape.




Baking Potatoes
Starchy potatoes, such as Idaho and Russett, tend to be long and have a thick, cork like skin. They have a higher starch content and lower moisture, resulting in a mealier texture when cooked and tend to fall apart when boiled. They are ideal for traditional mashed potatoes, baked potatoes loaded with toppings, and are the best potatoes for frying.