water (potato broth) See Recipe Notes Below(reserved potato water from the boiled potatoes)
salt and pepper to taste
Seasonings of your choice: ½ teaspoon - oregano, marjoram, thyme, parsley, seasoned salt
Instructions
Peel and cube potatoes
3 lbs. potatoes
Add chopped potatoes to large stockpot and add water to cover; bring to boil
Once potatoes are fork tender; drain and reserve the potato water in a large bowl; return drained potatoes back to the pot you boiled them in
With a fork or potato masher, mash all or some of the potatoes (see recipe notes)
3 lbs. potatoes
Add 1 cup of reserved potato water and cook for 10 minutes; if it's too thick, add a little more potato broth; repeat until you get the desired consistency you want
water (potato broth) See Recipe Notes Below
Season to taste with salt, pepper or seasonings of your choice
salt and pepper to taste, Seasonings of your choice: ½ teaspoon - oregano, marjoram, thyme, parsley, seasoned salt
Notes
Potato broth:Go ahead and reserve all the water from the boiled potatoes (potato broth.) You will add some of this back into the cooked potatoes, making the soup as thick or thin as you prefer.Texture:If you want a somewhat chunky potato soup, don't mash all of the cooked potatoes - just mash halfIf you want a smoother soup, mash all the potatoesThe texture of this soup is semi-smooth. If you want a silky smooth texture, use a hand emulsifier or immersion blender after you've added one cup of the potato water.Once the potatoes are emulsified, if the soup is too thick, add more potato water.If the soup is too thin, cook it on low, stirring frequently, to cook out some of the moistureFeel free to add any seasonings you prefer: sage, rosemary, thyme