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Tuesday, January 5, 2016

Potato Soup

After countless attempts to let me cook for him, my love finally relented on a recent visit. I made him this soup. It is creamy with a just a few chunks of potatoes and carrots. I also like to add a touch of cream or half & half at the end to boost that creamy texture. I like mine with a sprinkle of shredded cheddar, but feel free to liberally top it with bacon like he did. 

Potato Soup

1 T. oil
1 medium onion
8-10 baby carrots
1 garlic clove
4-5 round potatoes (I prefer yellow)
2 T. butter
2 T. flour
4 c. chicken stock
1 c. milk
1/4 c. half & half or cream

1. Heat oil over medium heat. Peel and chop onion. Add to oil and cook until translucent, about 4-5 minutes.

2. Chop carrots before adding to onions. Peel and mince garlic and add to vegetables. Add butter and salt and pepper.

3. Peel and dice potatoes. Add to vegetables with the flour.

4. Slowly stir in the chicken stock. Scrape the bottom of the pan to loosen any bits. The stock should cover the potatoes. Bring to a boil and simmer 10-15 minutes.

5. Blend or mash approximately a third of the potatoes. Add milk and season again if needed.

6. Serve with cheddar cheese and crispy bacon.

*1 c. chopped ham can be added with the milk.
*Reheats well with the addition of a little water.

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