For the record, I make fantastic potato soup. Years of practice, I guess.
Potatoes – quantity depends. Half of a 5 lb bag of russets will feed my four with no leftovers.
Boil potatoes in chicken stock, broth, or bouillon. Barely cover the potatoes….it is OK if they are not completely submerged. Add salt. You don’t want any crunch, so cook completely through.
Butter – add 2-3 T, any time to the pot.
In the meantime,
Bacon, snipped into very small pieces – fry this up until done but not crunchy. Remove from pan and set aside.
Saute in the bacon fat:
Celery, sliced thin – 1/2 C
Carrots, grated – 1/4 C
Spinach, fresh – 1/2 C, stems removed or not, torn into bite sizes or not. Set aside.
When the potatoes are done:
add the bacon, celery, carrots
add about 1 C of whole milk
Grab a stick blender or masher and go at it – breaking up the potatoes, adjust the liquids to your desired consistency.
Add spinach leaves and bring back up to temp.
Salt and pepper if needed.
Serve with sour cream, cheddar cheese, and or parmesan cheese.
You can add the spinach before you use the stick blender, just know that the small pieces of spinach will give your soup a very slight greenish tint.