Medieval Potato Soup
This warm potato soup pairs beautifully alongside bread or a hot sandwich on a cold day. It is the perfect fall-weather soup! Top with your favorite herbs like chives or green onions. Don't forget to add your favorite finishing salt!
Ingredients
- 1 stick Butter
- 1 Large Onion
- 4 Large Idaho Potatoes chopped, peeled
- 3 cups Water
- 1/2 cup Milk
- 1/2 cup Cheese
- 2 1/2 tsp Salt
- dash Nutmeg
- dash cayenne
- handful fresh Chives
- handful Fresh Green Onion
- Salt SGO
- 1 tsp Garlic Powder
- 1 tsp Fresh Ground Black Pepper
Instructions
- Melt half of the butter over moderate heat. Add onion and cook, stirring occasionally, until onion is golden and starting to brown at the edges. (8 to 10 minutes)
- Add the chicken broth, potatoes, and water. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, until potatoes are soft. (20 to 25 minutes)
- Mash potatoes just enough to thicken soup, but leave plenty of chunks intact. Add the milk and remaining butter.
- Add shredded cheese. If soup needs to thin out, add additional chicken broth.
- Season the soup with salt, pepper, garlic, nutmeg, and cayenne. Test and add additional spices if needed.
- Chop fresh chives and add to the soup.
- Serve hot in bowls with additional cheese and green onions and Salt SGO.
Notes
With any soups, we recommend you adjust the spices as needed. Taste, then add a finishing salt perhaps. We put Salt SGO in this recipe. However, you can try the classic Slayer Salt for a bit of a punch or even our Salt FL for a timeless taste. 
