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Potato Soup
I love Potato Soup! It's so easy, quick and cheap to make. Here, I used organic russet potatoes, chicken broth and half & half to make this quick and delicious soup! It's garnished with organic sour cream, peppered bacon, sharp cheddar cheese and fresh chives from the herb garden.  Potato Soup 10-12 medium russet potatoes, peeled & cubed 1 medium onion, diced 1 clove garlic, minced 3 tablespoons butter 32 oz. chicken broth 2 cups half & half S&P, to taste Optional side toppings: Shredded cheddar cheese Bacon, fried & crumbled Sliced green onions or chives Sour cream In a large saucepan over medium-high heat, melt butter and add onions; sauté in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth. Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste. For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.  
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