This satisfying potato soup is almost a meal on its own.
- Place all ingredients into a 4-quart pot filled almost to the top with water.
- Cook, covered, over medium heat for 45 minutes.
Store potatoes in a cool, dry place for up to 2 weeks. (New potatoes should be used within 3 days of purchase.) Warm temperatures can cause a potato to sprout and shrivel. Cold is just as bad. Refrigeration will cause the starch in a potato to convert to sugar, altering its flavor as well as its color once cooked.