Potato Soup
As the weather gets colder, my thoughts turn to soup!
It doesn’t matter what kind of soup… as I love almost any soup. I like to pair soup with salad or a sandwich. Some soups just call for a certain type of sandwich, such as tomato soup with grilled cheese. Yummy! But a long time favorite soup for me and my family is Potato Soup! Who doesn’t like Potato Soup? Many times I would whip up some potato soup when my kids were able to come home for lunch. Those days are long gone as kids don’t usually get the luxury of going home for lunch these days. My Potato Soup is a quick and easy recipe that can be whipped up in a matter of minutes for a quick lunch or dinner on a cold wintry night. Once made, garnishes can include bacon bits, chopped scallions and grated cheese. And of course lots of black pepper!
Potato Soup …Yum Yum!
We didn’t have a lot growing up, and I know there were times Mom did not use the cream in her potato soup. She simply used milk and did not bother to thicken the soup, but she always added a couple tablespoons of butter…correction, oleo as we knew it, because Mother felt real butter was too expensive. However, I don’t use anything but real butter in my cooking. Mother always gave us saltine crackers to crumble up in our soup and guess what? We had thickened soup!
Having said that, I sometimes like to add cream instead of milk because I feel it makes the soup a bit richer. I have used cornstarch and milk to thicken it when I feel I want a thicker soup. When adding bacon bits and cheese, the thicker soup seems to hold the garnishes up out of the soup. I also like to use my potato masher and mash just a few of the cooked potatoes making the soup thicker.
Did you have potato soup when you were growing up and do you still make it now?
Below is my printable recipe!
Blessings Always
Colossians 4:6 “Let your speech always be gracious, seasoned with salt, so that you may know how you ought to answer each person.”
- 4 Idaho potatoes
- 1/2 cup finely diced onion
- 2 cups of salted water
- 1 cup chicken broth
- 1 cup of heavy cream or you can use milk
- 2 tablespoons butter
- 1/4 cup flour
- Salt and pepper to taste
- Peel and slice or chop potatoes into bite size pieces
- In heavy dutch oven, add water, chicken broth, potatoes and onions
- Bring to a boil and cook until potatoes are tender
- In a separate pan, melt the butter over medium heat.
- Whisk in the flour.
- Cook stirring constantly, for 1 to 2 minutes.
- Whisk in the heavy cream and bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
- Stir the cream mixture into the potato mixture.
- Adjust seasonings to taste.
- Garnish with chopped scallions and sprinkles of grated cheese and bacon bits, if desired
His Ronness would love this, and he would cover it with pepper. Smile!
Sandy, I am with His Ronness on that one….I cover everything with fresh ground black pepper.
I grind my own peppercorns and keep a small dish of pepper on my counter….
I try not to use too much salt…ankles swell if I do! 😉
Me