Potato Soup for a Crowd
Homemade Potato Soup (For a Crowd!). This soup is wonderful to make a big batch of and use the leftovers for friends or family, or to freeze.
If you choose to freeze them be careful to leave head space (an inch or 2 below the lid) in order to ensure it won’t crack if your using glass jars. Even plastic filled to the top will pop the lid off (Trust me I’ve done it before). I reuse my glass jars from my canning or from mayo, spaghetti sauce – you get the point. Save the lids to! You’ll need a large stock pot to do this size or simply cut all the ingredients in half. Everything is cooked in bone broth to add another layer of flavor & nutrition. If you need to learn how to make your own bone broth, click HERE.
Ingredients
- 20 Pounds Potatoes <– Learn how to Grow Your Own Potatoes in Abundace
- 7 Carrots
- 6 Onions
- 5 Garlic Cloves
- 5 Celery Ribs
- Lard/Butter/Olive Oil
- 6 Quarts Broth
- Salt
- Pepper
- 1 tablespoon Paprika
- 1 tablespoon Chili Powder
+ Cheese! <– Learn how to make your own Farmhouse Cheddar Cheese
Directions
- Dice up the potatoes, carrots, onions, garlic, and celery
- Sauté in a large stockpot the onions until fragrant in the olive oil, add in the garlic for 1 to 2 minutes.
- Sprinkle in the Paprika & Chili powder for 1 minute until scent is released
- Pour in your broth and add the remaining vegetables
- Bring to a boil and simmer for an hour, test for softness of the potatoes.
- At this point you could leave as whole pieces for a chunky soup or puree using an immersion blender for a creamy soup.
- Add in salt & pepper to taste and if you’d like add in some cheese and serve
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