Some of the best content on the internet has nothing to do with business. In January 2008, I shared my dad's potato soup recipe on the blog, and it remains one of those posts that reminds me why I started blogging in the first place: to share things that matter to me.

The Recipe

Dad actually got this recipe from his friend Marie and tweaked it to his liking. He made it over the holidays, and it was fantastic. We discussed at the time that it might be even better with a couple of teaspoons of flour for thickening and a stalk or two of celery for extra flavor.

Ingredients

• 1 large onion, chopped
• 5 pounds of potatoes, peeled and chunked
• 1 small container of sour cream
• 1 quart of half and half
• 1 stick of salted butter
• 2 to 3 cans of chicken broth
• Salt and pepper to taste
• Bacon bits or crumbled fried bacon
• Shredded cheese for topping

Instructions

1. Start by putting the potatoes in a large pot with enough chicken broth to cover them. Bring to a boil and let them cook for about 30 minutes until tender.
2. While the potatoes are cooking, saute the chopped onion in the butter until soft and translucent.
3. Once the potatoes are tender, mash some of them slightly to thicken the soup while leaving some chunks for texture.
4. Add the sauteed onion and butter to the pot.
5. Stir in the half and half and sour cream.
6. Season with salt and pepper to taste.
7. If the soup needs thickening, add potato flakes a little at a time until you reach your desired consistency.
8. Serve topped with bacon bits and shredded cheese.

Why This Recipe Still Works

This is comfort food at its best. It is not fancy, it does not require special equipment, and you can feed a crowd for relatively little money. The combination of sour cream and half and half gives it a rich, creamy base, and the bacon and cheese toppings make it feel indulgent.

Over the years, I have made a few modifications. Adding two teaspoons of flour to the sauteed onion and butter creates a light roux that helps the soup hold together better. A couple of stalks of diced celery added with the potatoes gives it a subtle earthiness. And if you want to go all out, use freshly fried and crumbled thick-cut bacon instead of bacon bits. The texture difference is worth the extra effort.

The Personal Touch

Dad sharing this recipe with me, and me sharing it on the blog, is exactly the kind of thing the internet was made for. Not everything online needs to be optimized for conversion rates or search rankings. Sometimes you just want to preserve a good recipe so you can find it later, and maybe help someone else enjoy a warm bowl of soup on a cold night.