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This is a warm, potato-y soup that can be served as a pre-meal soup, a side dish, or a simple entrée. It is not a thick soup, it’s simply potatoes in butter and milk with some additives … and yet, it is delicious, filling, and comforting! It’s great on a cold day, and a lovely addition to a soup potluck dinner.

And, YES, you can add bacon, or serve with a side of bacon, if you want!

Mom's Potato Soup

Ingredients:     6 medium Potatoes (peeled and cut into ½ to 1 inch square pieces)     1 medium Onion (cut into ½ to 1 inch square pieces)     8 Tbs (1 stick) Butter     Milk (to fully cover)     Salt and pepper (to taste)     4 whole Cloves (to taste, just know they can get very strong)     2 oz (or more) Chedder Cheese if desired (grated fine) Directions: Place onions in a pot, cover with water. Bring to a boil and cook (at a boil) for 15 to 20 minutes. Add the potatoes (and more water if needed to cover). Bring to a boil, cover and simmer until fork tender, about 20 minutes. Drain most or all of the water, and stir in butter, milk, cheese, cloves, salt, and pepper. Heat through without boiling, and serve. My mom comments: If there is not too much water left after the potatoes cook down, you can leave it all in, then add the milk, butter, and cloves. I have done this at times to keep the soup a little bit thicker, but it will generally, even then, be on the thin side. If you want a thicker soup, you can add a little bit of flour, but not too much or it will taste floury.