This recipe for Potato Soup will feed a large crowd of cold, hungry people. Make a batch and serve with some warm, crusty bread for a soul-satisfying meal.
Last year, my husband came home with a recipe for potato soup. Someone at work had given it to him and told him that it was the best potato soup. We made a few modifications to suit our tastes and it has become a family favorite.
We begin making our soup by frying bacon in our Large Chili Pot from Swiss Diamond. I like to cook the bacon so that it is a little bit crisp yet still pliable. We remove the bacon from the pot, but leave the drippings in to help flavor the soup. At this point, I break the bacon into pieces and place it in the refrigerator. It will be used to garnish the soup.
While the bacon is cooking, I start preparing the vegetables by washing and slicing the green onions and celery. My family does not like the texture of celery, so we leave it rather large so that we can easily find it and remove it from the soup later.
We dice our onions,
and slice our potatoes into small chunks.
We layer it all in our large chili pot. When I say large, I mean LARGE. This is an amazing pot that holds 8.5 quarts. This is the perfect pot for cooking for a crowd.
On top of the vegetables, we pour chicken broth and then add some hot sauce and spices.
We bring it to a simmer and then cover the soup and let it cook for a couple of hours. One of the nice features about the lid on my Swiss Diamond Chili Pot is that I can twist the knob at the base to allow steam to escape. It is so nice not to hear a lid rattling because of the steam trying to get out, as well as not having to tilt the lid on the top to prevent pressure from building.
After the soup has simmered for a couple of hours, we remove the celery stalks. To thicken it, I carefully place my immersion blender in the pot and puree a small amount. (Note: while immersion blenders can be used in nonstick cookware, do not allow them to touch the bottom.) You could alternatively scoop out some of the hot soup and puree it in a blender.
Tips From Swiss Diamond
- Never cook over high heat or preheat an empty pan for more than 5 minutes
- If using oil, always use high-temperature cooking oil (not olive oil)
- Wash the pan thoroughly with hot soapy water and a soft sponge after each use
- The pan can occasionally go in the dishwasher, but hand washing is recommended
- Be gentle with your utensils to keep the pan looking new
The chili pot is great for making large batches of soups, chilis, stews, etc. In addition to being able to use it on various stovetops (radiant, ceramic, halogen, gas, and solid plate), it is oven safe up to 500°F (260°C).
Do you know how there is concern about a lot of nonstick pots and pans having PFOA? (PFOA = perfluorooctanoic acid, a known carcinogenic.) Swiss Diamond cookware is made without it. Yea! Swiss Diamond is also lead and cadmium free.
Swiss Diamond’s Nonstick Square Saute Pan (11 x 11 inch. 5-quart capacity)
What is your favorite thing to cook in a large pot?