Potato Soup

I'm sure you've gathered this by now: I am not a food snob. Anyone with a food allergy will tell you that there comes a time in which you give away just a little dignity in exchange for sustenance. I will pretty much eat anything that is safe that fills me up. That being said, I still love good food. But some comfort foods are so simple and easy that they seem unbelievably embarrassing in their preparation. People, I give you Potato Soup. This is one of my go-to meals when I don't have a lot of ingredients and I don't have the brain power to conjure up a fancy dinner. Everyone is full after this meal, and we never have leftovers, which I think is the mark of true success in the kitchen. By the way, thank you Wyler's for having gluten-free boullion. I have to say, someone taught me this recipe a long time ago and I can't remember who it was. So if you are that person, let me know and I will give you credit! It's a good one!

Potato Soup

7-8 peeled, cubed potatoes

enough water to just cover potatoes in the pan

5 cubes Wyler's chicken boullion2 T minced onion

1 T chili powder

1 T minced garlic

8 ounces sour cream

2 cups shredded cheddar or colby jack cheese

Place potatoes and water in a large metal soup pan, or a pan you feel comfortable using beaters in.

Add boullion, onion, chili powder, and garlic (if desired). Bring to a boil. Turn heat down to medium-high and cook until potatoes are tender, about 15 minutes. Remove pan from heat. DO NOT DRAIN! Add sour cream and cheese.

Beat with a hand mixer or hand-held blender until a soupy consistency. Serve with a little extra grated cheese on top.

Happy eating!