Trudy’s Potato Soup


  • 3 lbs russet potatoes, washed and diced
  • 2 boxes of chicken stock
  • 1 quart half & half
  • 2 cups cheddar cheese
  • 1 pound of bacon, cooked and chopped into small pieces
  • 1 12oz bag of frozen corn
  • Salt & Pepper

Cook bacon and set aside.

Thoroughly scrub your potatoes then dice them.  I don’t peel my potatoes but you can if you want too.  In a large pot add the 2 boxes of chicken stock and the potatoes.  Add a liberal amount of salt.  Potatoes require a lot of salt.  Cook potatoes until they are soft.  Then using a large slotted spoon, remove about ¾ of the potatoes from the pot and set them aside.  

With a potato masher or a stick blender, mash the potatoes remaining in the pot until they are pureed.  Add the half & half and cheddar cheese, continuing to cook on low until the cheese is melt and blends easily into the broth.  Stir this constantly so the cheese doesn’t just fall to the bottom and stick. 

Next add the frozen corn and the bacon that has been chopped into small pieces.  Add the diced potatoes back into the pot.  Turn the heat off or turn it down to very, very low if you aren’t quite ready to serve it.  

Add additional salt and pepper to taste.  

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