And here's my potato soup.
Chop some onion. Start to sweat it with the fat of your choice. Tonight it was bacon drippings and butter. Season with rosemary, sage, thyme S&P.
Meanwhile, grate two big potatoes.
Add some minced garlic, let it cook with the onions for a minute or so, then add the grated potatoes and bring up to level with chicken stock.
Bring to a high simmer/low boil. Every few minutes, scrape up the bottom of the pan. The exact timing and heat settings vary with the pan and stove. Eventually you'll start to get toasted potatoes and starch that stick. You want it to pick up some color. Scrape the bottom of the pan carefully and thoroughly all the way into the corners to prevent any scorching or burning.
You want toasty bits like you see below.
It will get thicker and gummier as the potatoes break down.
After 25-30 minutes its starting to smooth out a bit. Time to puree.
I opt for the hand blender for the task of pureeing it.
Add half and half and cubed potatoes to your desired thickness. Check and adjust your seasoning.
Simmer carefully, avoiding the boil. That will curdle your milk. Keep scraping the bottom every few minutes as the starch and potatoes continue to settle.
Still lookihng for those dark toasty bits. They mostly dissolve back into the broth.
Garnish with bacon, sharp cheddar cheese and green onion.