Tater Soup

My grandfather was an amazing cook. There are so many meals he made that just make me think of being a little girl and enjoying them with him. He passed away Labor Day weekend in 1999. Ten years already. : ( I miss my Grampa still to this day. When I cook, I try to duplicate his recipes from memory. His potato soup was a favorite of mine. This tastes DARN close to his. And it's EASY to make.

I only use yukon gold potatoes for this. I just find the taste so amazing. and I use a LOT of ground black pepper. Please alter to your tastebuds. And, I know there is a lot of butter in the picture, but trust me, this pot fed all of us for dinner and a guy I work with got 4 bowls (he asked me to try it) from his container of leftovers, and Brett and I BOTH had soup for work lunches. So that is my word on the buttah... it looks like it's a TON, but I swear it's not.



Start with half and half and chicken broth.



Pour into a nice big pot





Cube the potatoes. You can skin them or leave them alone. Entirely up to you.





Add onions. I love onions, so I add a LOT. Isn't this the niftiest cutting bowl? A guy at work gave it to me, his wife was packing up to move to their new house and she decided she did not want it any longer. I am in love with it!



Fresh Ground pepper. This is a blend of different peppers- McCormick makes it. You can pick it up in the spice aisle with the little grinder attached! :)




Add the butter. yes, the whole stick. REAL BUTTER not margarine.


Allow the soup to simmer until the potatoes are soft. About an hour.

My kids look forward to this on cold, snowy Saturdays for lunch... but I was craving it, so I made it for dinner one night! ; ) Hope you enjoy!