No, you don’t have deja vu. This is a repost of the Potato Soup recipe that was eaten by the interweb. Hope you enjoy it!
“While seasonality will drive your choice of ingredients, the weather will drive your decision as to how to prepare and serve them. On the coldest days, you’ll want t0 warm your home as well as your body with slow-braised dishes, soups, and stews.” — Karen Page and Andrew Dornenburg, The Flavor Bible
With the temperature falling, it’s soup and chili and stew time! This is a super simple, super yummy recipe from Simply in Season for Potato Soup.
Begin by melting 2 T of butter in a large saucepan, and add 1/2 cup of chopped onion. Saute’ until the onion is translucent.
Meanwhile, dice 3 C of potatoes. Add them, along with 2 C water, 1/2 tsp salt, 1/4 tsp pepper, 1/4 C celery (optional, I didn’t use), 1/2 C carrots (sliced), and a dash of nugmeg, dried marjoram, celery salt, dried dill weed, or paprika. I used nutmeg, dill weed, and paprika. Cover and cook about 15 minutes, or until the vegetables are tender. You can puree some of the potatoes for a creamier soup. I also added about a cup of leftover diced ham.
Mix together in a separate bowl 2 C of milk and 3 T flour and add to soup, stirring constantly until it starts to look thicker.
The verdict: I don’t know how the milk and flour thing works, but I have been amazed at how well it thickens soup and makes is so very, very creamy. Perhaps part of the reason is that I use raw milk? Not sure, but this was a hearty and tasty dinner that got two thumbs up from DH. He only wished I had made a bigger batch.
This looks FABULOUS!!! Thank you so much!!
That sounds more like creamed potatoes than potato soup.
Most soup recipes don’t call for thickening with flour, unless you make thick stew, which I also don’t care for. When I make potato soup I usually brown the onion and celery in butter, add a few pre-fried bacon bits (from our milkfed pig) and let the whole thing brown up nicely. Then I add the potatoes and a small bay leaf and just enough water to cover them, get them boiling and then turn the heat down to a slower boil, but not quite as slow as a simmer, until the potatoes are soft, but not mushy. Add spices/herbs of choice during this time. Let cook for about a half hour or more, depending on how big you left the potatoes. About 1/2 of the water will be gone. Add warned milk slowly and reheat the whole works. For spices/herbs I like to use freshly ground nutmeg (just a pinch), chives, dill weed, cracked peppercorns. I add sea salt and a little butter and some fresh cream just before eating. It’s also good with a dollop of homemade creme fraiche. Sometimes I mash a few of the potatoes with a fork (just in the kettle) and that thickens it just a little. Eat with a hunk of sourdough bread loaded with homemade butter and a glass of cold milk or a cup of Lady Grey or Princess Grey Tea.