Sunday, September 14, 2014

Creamy Potato Soup

Creamy Potato Soup

September has come and ready or not, Autumn is well on its way!

This weekend our temperatures have not gone above 70 degrees, the air has been crisp, and there has even been the occasional rain storm.  It is on days like this that I love to curl up in my big comfy chair with my puppies and a piping hot bowl of my Creamy Potato Soup.  This soup is the perfect way to warm the soul on a chilly fall afternoon, and I can't wait to show you how I make it!

Let's Get Started!





Creamy Potato Soup:
*Prep Time:  15 min.  *Cook Time: 30 min. *Difficulty:  Easy  *Servings:  6-8

Ingredients:



  • 2.5 lbs. of potatoes
  • 2 c. Milk
  • 6 c. Chicken Stock
  • 1/4 c. Flour
  • 2 Carrots, diced
  • 2 Stalks of Celery, diced
  • 1 Onion, diced
  • 1 stick of Butter
  • Parsley, chopped
  • 2 Green Onion, cut on bias
  • Salt and Pepper

I am going to be honest.  I hate peeling potatoes.  I do.  So I don't!  *lol*  There is a lot of wonderful nutrients in the skin, but you will need to make sure you scrub them quite well.  There is a lot of dirt, and sometimes small insects I am sure you will not want in your soup.



Next, in a hot dutch oven (no, it does not have to be a cast iron one.  The large pot with a lid that came with your cookware will work just fine.), add 2 tbsp. of butter.


Once the butter has melted, add the onion, carrot, and celery.
Cook for about 5 minutes on medium/high until the vegetables are starting to get soft and tender.


 Now add the diced potatoes, 1 tbsp. of salt, and  1 tsp. of pepper to the pot.
Let the potatoes cook for 10 minutes to brown and begin to tender.


Time to make your roux.
Add the flour to the potatoes and vegetables.


Now, mix it all together so that the flour flavor has cooked out, and everything is fully coated.


 This is where you will add the stock.  However, I was fresh out of stock.  No sweat!  I just add a 1 tsp. or cube of chicken bullion per cup of water.  In this case, it was 6.


Add the water and stir.
Bring to a simmer and let cook for 10 minutes.


 After 10 minutes, add the milk and simmer for five more minutes.


Add the remainder of the stick of butter and taste for any seasoning it may need.



Serve and enjoy!
Look at how beautiful that is!  I like to top mine with some sharp cheddar, bacon bits, green onions, and homemade croutons.

Creamy Potato Soup

Mmmm....The broth is creamy, but not too thick, and LOOK at all of the beautiful chunks of potato, carrot, celery, and onion.  Yes, this IS the PERFECT meal for a cool Autumn afternoon.  Make this soup early, and nosh on it all day!  I won't tell!  Happy Fall y'all!  Now get in the kitchen and make this DELICIOUS Creamy Potato Soup Tonight!

As always...

Happy Reading, Happy Eating, and Happy Living, 
~The Kitchen Wife~


Creamy Potato Soup:
*Prep Time:  15 min.  *Cook Time: 30 min. *Difficulty:  Easy  *Servings:  6-8

PRINTABLE RECIPE

Ingredients:
  • 2.5 lbs. of potatoes
  • 2 c. Milk
  • 6 c. Chicken Stock
  • 1/4 c. Flour
  • 2 Carrots, diced
  • 2 Stalks of Celery, diced
  • 1 Onion, diced
  • 1 stick of Butter
  • Parsley, chopped
  • 2 Green Onion, cut on bias
  • Salt and Pepper
Directions:
  1. Wash and scrub your potatoes.
  2. Chop and dice all of your vegetables.
  3. Add 2 tbsp. of the stick of butter to a dutch oven over medium/high heat.
  4. Add the carrots, celery, and onion to pot and cook for 5 minutes.
  5. Add the potatoes to the pot with a tbsp. of  salt and a tsp. of pepper.  Cook for another 10 minutes. 
  6. Add the flour and stir until everything is well coated. 
  7. Now add the stock or bullion and water.
  8. Bring to a simmer and let cook for 10 minutes.
  9. After 10 minutes add the milk and cook for another 5 minutes to allow the soup to thicken.
  10. Add the remainder of the stick of butter and taste for seasoning.  
  11. Serve and Enjoy!

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