Potato Soup

Nothing like a rainy day to ruin plans of a 7 mile hike. But with it comes the perfect opportunity to make a warm and delicious comfort food: potato soup.

This is another of my loosely measured (as in not measured at all) recipes that I got from my mother. Though making it this time, I had the opportunity to make it with my grandmother, the amazing woman who taught it to my mum. Now some people like those thick creamy potato soup, that is basically cooked potatoes in a blender. We believe in a more broth-y, with chunks of potato kind of potato soup.

POTATO SOUP

variable servings

Ingredients

  • potatoes, peeled and diced    I was always taught: one potato per person, and one extra. However, because the potatoes constitute the bulk of the soup: one potato per person, and two extra.
  • celery, chopped or minced    A couple stalks of celery depending on your preference, and amount you’re making. And go ahead and chop up the leaves as well.
  • onion, chopped or minced    Again, the amount depends on your own preference. The onion will be the main flavor, so be aware
  • water    This need to be sufficient to cover the vegetables
  • milk    The higher fat content of the milk the creamer it will be. You can also use canned milk.
  • creamer (optional)
  • butter (optional)
  • salt and pepper to taste

Directions

  1. Put chopped/diced vegetables in a pot. Cover with water.
  2. Boil over medium/high heat until potatoes are tender. Be aware of boiling over.
  3. Use a potato masher to mash some of the potatoes (not too much).
  4. Add milk and stir. How much will depend on how soupy you want it. For a thicker soup add less milk, thinner add more.
  5. Add in creamer and butter (you won’t usually need more than a tablespoon of each).
  6. Add salt and pepper to taste (this can be added in step one).
  7. Continue to cook over low heat until soup is heated through. Do not boil.
  8. Serve and enjoy!

This soup tastes delicious with buttered bread, or as I just learned Triscuit Parmesan Garlic Thin Crisp. my original plan was to serve it with a free form crusty loaf. However, in my usual fashion I misjudged how long rising times would be: or to be honest I didn’t read the recipe thorough before making the bread.

A couple alterations you can make to the recipe:

  • add more vegetables such as bell pepper, leeks, or carrots
  • cook in a chicken broth (and possibly omit milk altogether)
  • add Parmesan cheese
  • add garlic or other seasoning/spices

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