You can boil ‘em, mash ‘em, stick ‘em in a stew.

I love potatoes. LOVE them. I love them fried and cheesy and loaded with bacon. I love them mashed and garlic-y. I love the sweet ones with butter and cinnamon and sugar (although they are not of the same family.)

A versatile starchy tuber, it is native to the Americas and was domesticated approximately 7,000-10,000 years ago (with genetic studies pinpointing to present-day southern Peru and northwestern Bolivia.) It is now a staple food in many parts of the world and integral to the world’s food supply, listed as the world’s fourth largest food crop (after corn, wheat, and rice). There are over 5,000 different types of potatoes! Can I make it a bucket list item to try every kind of potato? Instead of a coffee/tea subscription service, it’s different types of potatoes.

The English word potato comes from the Spanish patata, a hybrid of the Taino batata (‘sweet potato’) and the Quechua papa (‘potato’). The name was originally for sweet potatoes, however, potatoes and sweet potatoes are not closely related (as I mentioned earlier). An English herbalist from the 16th century, John Gerard, refers to sweet potatoes as common potatoes, and the terms bastard potatoes and Virginia potatoes for the potatoes we know of today. In several other languages, the term for “potato” translates into English as either “earth apple” or “ground apple”.

Potatoes are FULL of vitamins and minerals, including fiber, vitamin C, vitamin B6, potassium, manganese, magnesium, phosphorus, niacin, and folate. They are rich in antioxidants, which are known to neutralize harmful molecules known as free radicals (which cause an increase in heart disease, diabetes, and cancer.) Some studies show that they may improve blood sugar control as they contain a type of starch known as resistant starch. This also may improve digestive health, as the resistant starch becomes food for the good gut bacteria in your large intestine. Of course, frying your potatoes causes more harm than good, so eat them in moderation. In the meantime, as the days get colder, warm yourself up with a hearty bowl of loaded potato soup!

Loaded Potato Soup

Ingredients

• 4 large potatoes, peeled and cubed
• ½ tsp salt
• 8 oz bacon, bite-sized pieces
• 4 Tbsp unsalted butter
• ½ med onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 1/2 cups whole milk (or heavy cream for a thicker soup)
• 2 1/2 cups chicken broth
• 1 cup mild or sharp cheddar cheese, shredded
• ¾ cup sour cream
• 1 tsp salt, or to taste
• ¼ tsp pepper, or to taste
• green onions, to serve

Instructions

1. Place sliced potatoes into a stockpot and completely cover with 1″ of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain. 
2. Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot. 
3. Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another minute until fragrant. 
4. Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, constantly whisking then bring to a soft boil. 
5. Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste. 
6. Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings. 

Enjoy!