Granny’s Homemade Potato Soup

Description

A creamy, comforting soup made from scratch using wholesome ingredients like potatoes, onions, garlic, broth, and full-fat dairy. This version avoids vegetable and corn oils, making it hormone-supportive and soothing, particularly during the luteal and menstrual phases when warmth, comfort, and complex carbs are beneficial.

Ingredients

• 2 Tablespoons of Butter
• 1 Onion
• 2 Cloves of Minced Garlic
• 6 Medium of Potatoes
• 4 Cups of Bone Broth
• 1 Teaspoon of Salt
• 1/2 Teaspoon of Fresh Ground Pepper
• 1/2 Teaspoon of Thyme
• 1 Cup of Heavy Cream
• Fresh Grated White Cheddar
• Nitrate-Free Crumbled Bacon

Equipment

• Stock Pot/Dutch Oven
• Non Toxic Cutting Board
• Non Toxic Knife
• Spoon
• Ladle

Instructions

• In a large pot, melt butter over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
• Add garlic and cook for another 1–2 minutes, stirring often.
• Stir in diced potatoes, salt, pepper, and thyme. Pour in broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are fork-tender.
• Use a potato masher for a rustic texture or an immersion blender for a smoother soup.
• Stir in milk or cream and heat gently for 2–3 minutes without boiling.
• Adjust seasoning if needed and serve warm with desired toppings.

Notes

• This was my Granny's favorite meal.
• Yukon Gold potatoes create a naturally creamy texture without needing as much cream.
• For added luteal-phase support, top with nutritional yeast or add a spoonful of collagen powder just before serving.
• Store leftovers in the fridge for up to 4 days; reheat gently to avoid curdling the dairy.
• You can substitute milk with unsweetened coconut cream for a dairy-free version (also luteal/menstrual friendly).