Potato Soup

1This is a classic potato soup recipe that is very easy to prepare and very flavorful.

Ingredients:

  • 5 medium sized potatoes, peeled and diced
  • 1 medium onion, chopped finely
  • 1 celery rib, chopped finely
  • 2 cups chicken broth, reduced sodium
  • 1 cup of milk
  • 1 cup half-and-half cream
  • 2 tbs butter
  • 1 tsp salt
  • 1/2 tsp celery salt
  • 1/4 tsp black pepper, freshly ground or white pepper

Directions:

  1. In a medium saucepan add butter, chopped onion and celery. Cook on medium heat for about 10 minutes until vegetables are tender.
  2. Add potatoes, chicken broth, salt and celery salt. Bring to a boil, turn heat to low. Cover and simmer for about 20 to 25 minutes until potatoes are fork tender.
  3. Once the potatoes are fork tender, mash them with a potato masher or fork while they are in the saucepan. I leave some small pieces of the potato and don't completely mash them.
  4. Add milk, half-and-half cream and pepper. Cook uncovered on low for about 5 to 10 minutes until your desired thickness.
  5. Serve with chopped fresh chives or parsley if desired.

Comments:

- I will use whatever milk our family has on hand, usually 2% or 1%.

- The celery salt in this recipe adds a lot of great flavor.

Tips:

- I always keep instant chicken bouillon granules (such as Maggi brand) in my cupboard so when I don't have chicken stock, I can whip up some broth in minutes with 1 cup of hot/boiling water and 1 tsp of the chicken granules. This has come in handy many times for this recipe.

Variations:

- Add 1 finely chopped carrot when adding the potatoes.

- Add 1 minced garlic clove when cooking the onions.

- Potato Soup au Gratin - Prepare soup as above and ladle into oven proof bowls and top with grated cheddar or parmesan cheese. Sprinkle with nutmeg if desired.

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