This soup is super yummy and great for Fall! I took this recipe from one of my mom’s cook-books and customized it just a little bit. (Note: The original recipe called for half sweet potatoes, half russet potatoes, plus 3 cloves garlic, so you may want to try that instead.)
What you’ll need:
1 T. olive oil
2 onions, chopped
4 russet potatoes, peeled and cubed
Garlic powder to taste
2 cans chicken broth
1 t. thyme
1/8 t. cayenne pepper
Salt and pepper to taste
2 c. half and half
In soup pot, heat olive oil over medium-high heat. Add onions, potatoes, and garlic (optional) and cook another 2 minutes. Add broth, thyme, and cayenne pepper and bring to boil. Reduce heat and simmer, covered, until the potatoes are tender, about 10-15 minutes.
Use potato masher and squish the lumps in soup as best you can.
Heat soup to a simmer, and salt and pepper to taste, add half and half and warm till hot, but don’t boil or it will break.
Note: Best if eaten while wearing a cozy sweater and reading a good book.
Have a blessed day!