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Friday, January 3, 2014

Recipe: Potato Comfort Soup

If I haven't told you before... I am a soup-lover.  I could eat soup all winter long.  In fact, that's about the only redeeming part of winter for me.  I've shared Gram's ChiliJill's Taco Soupmy Vegetable-Beef Soup, and Chicken Noodle Crock Pot recipes previously.  Here's another favorite of ours: Potato Soup -- except, I like to call it Potato Comfort Soup since it truly is a comfort food!  I've had this recipe around for ages, and don't recall it's source -- only that we love it.


Potato Comfort Soup

6 medium potatoes, peeled & sliced
2 carrots, diced
6 celery stalks, diced
8 cups water

1 onion, chopped [or 1 T. dehydrated onion]
6 T. margarine
6 T. flour
1 tsp. salt
½ tsp. pepper
1½ cups milk

[NOTE 1:  I usually leave our carrots and celery on the chunky side, so that there is a little more "color" to the soup, and they don't just disappear.]

In a large kettle, cook potatoes, carrots, & celery in the water until tender.  Drain, RESERVING LIQUID.  [This is important, as you will need the liquid to thin the soup later!]  Set vegetables aside.

In the same kettle, saute onion in butter until soft.  Stir in flour, salt, & pepper.  Gradually add milk, stirring constantly until thickened.  Gently stir in cooked vegetables.  Add 1 cup or more of reserved cooking liquid until soup is the consistency you desire.  Simmer until up to temperature, and serve!

[NOTE 2: Be sure to keep reserved liquid for any leftovers as well!]

Yields 8-10 servings (about 2½ quarts)

This soup is SOUP-er easy.  The hardest part, in fact, is not nibbling on all those veggies while you're cooking!


3 comments:

  1. I LOVE potato soup. It's so comforting! Thanks!

    ReplyDelete
  2. Happy New Year Sweet Sally! I love soups too!! Especially potato soup. I often make potato corn chowder soup after making up a huge batch of mashed potatoes for Thanksgiving or just for dinner. We love mashed potatoes, so I usually make up more than I think we will eat (because I want leftovers for soup-LOL). I always add butter (and sour cream) to my mashed potatoes, so when I make the soup, I throw the mashed potatoes into the pot, and then add diced ham (leftover too or from a small ham steak precooked) and a can of sweet kernel corn, celery and onions. (I usually microwave the diced onions and celery in a a small amount of butter and cook for about 30 seconds and then add it to the pot. I add milk to my liking, and Kosher salt (I often wait to add this as the ham usually has plenty as do the pre-made mashed potatoes-so as not to over season). A bit of course ground black pepper and then I add grated cheddar cheese and slowly mix it into the pot. I never measure anything but just taste test it as I go. Nom nom! Hope you are well my friend! :)

    ReplyDelete
  3. This looks great Sally! I have been looking for a recipe without bacon or ham, but haven't found one that sounds yummy! It is about 2 degrees here today...I have all of these ingredients (except margarine...hope it's ok to substitute butter?) Think I will be making....thanks! :)

    ReplyDelete

Thanks so much for taking the time to comment! I read each and every one, and truly enjoy "conversations" with you! ~Sally

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