Potato Soup

Potato soup

Who can resist a piping hot bowl of potato soup?

Certainly not me.

If you can’t, either, you’ll want to read on for how to make an absolutely delicious version of a potato–and even ham–soup for those chilly fall and winter nights.

Now, if you ask me what kinds of potato soup I enjoy, it’ll go something like this: Panera Bread’s version. All of the time.

With that said, I knew I set a pretty high bar to see what kind of potato soup recipe I could find. Lucky for me, I happened to come across a pretty spectacular one from AllRecipes. My husband and I are pretty big fans & we didn’t have to change a whole lot about it.

We didn’t care to have the ham, so we simply omitted it. Potato soup is sometimes BETTER on its own, in my opinion.

The great part about this recipe? (Aside from being delicious, of course). It reheats perfectly the next day. Just add a bit of milk to a stove top pan–as much as you want it to thin out–and you’ll be good to go. I set mine on medium-low for about 15-20 minutes.

After all is said and done, top this baby off with some bacon, cheddar cheese, and chives. You’ll be glad you did.

Perfect potato soup

[TOTAL COOKING TIME: 25-30 MINUTES]

Ingredients:

  • 3 1/2 – 4 cups potatoes, peeled & diced
  • 1/3 cup celery, chopped *heaping
  • 1 TSP Onion powder
  • 3 1/4 cups water
  • 2 TBSPs chicken bouillon granules (6 cubes total)
  • 1/4 – 1/2 TSP salt, or to taste
  • 1/4 – 1/2 TSP ground white or black pepper, or to taste
  • 5 TBSPs butter
  • 5TBSPs all-purpose flour
  • 2 cups milk

Directions:

  • Combine the potatoes, celery, onion powder & water in a stockpot. Bring to a bowl, then cook over medium heat until potatoes are tender. This will take about 15 minutes.
  • About halfway through this cook time, begin to create a thickener. In a separate saucepan, melt butter over medium-low heat. Whisk in flour, and cook, stirring constantly until thick. This will take only a minute.
  • Slowly stir in milk, about a half cup or less at a time, so as to not form lumps. Add all of the milk. Continue stirring over medium-low heat until thick, about 7-8 minutes. NOTE: I don’t constantly stir here; rather, I stir for a good minute or two and let it rest for maybe 20 seconds, and start back up again. As long as it doesn’t burn, you’re fine.
  • Once potatoes are tender in the stockpot, stir in the chicken bouillon, salt & pepper.
  • Stir the now thickened milk mixture into pot, as well.
  • Cook soup until heated through & serve immediately.

Notes:

  • When there’s about 5 minutes left for total cook time, be sure to start that bacon so it’s ready in time for the hot soup! If you’re not a fan of bacon, well, skip this step. 😉
  • Since bouillon is rather salty–and this soup has six of these cubes–be careful when adding salt. I’d recommend starting out with a 1/4 TSP or less at a time, and adding more as needed.
  • If you want to add ham, the original recipe calls for 3/4 cup of diced, cooked ham.
  • My favorite toppings for this soup include bacon, cheddar cheese, and chives. This soup also goes great with a warm slice of bread and butter.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s