Potato Soup

Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes

I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.

You might like to compare this recipe with Old Fashioned Potato Soup from Diet for a Small Planet.

Potato Soup
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish

Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.

(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)

Mix a bit of milk into flour to make a smooth paste.

Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley

The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.

 

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