Do you love homemade soup?
Maybe it’s because I owned a restaurant for thirteen years and as chief cook and bottle washer, made a LOT of soup, but I’m very fussy when we go out to eat. It amazes me how so many cooks can’t create a decent soup!
I’m trained in the house of mom 🙂
She took pity on me and taught me the rudimentary necessities needed to make a delicious base that will work for 99% of the soups you cook.
Onions, carrots, celery. Yep, it’s that easy.
Today, I’m going to share my recipe for Cream of Potato Soup.
Start with a good-sized pot, either a dutch oven or slow cooker if you prefer.
1 large onion chopped fine
3 med carrots chopped
3 med celery chopped
1 tbsp margarine or olive oil if preferred
Salt and pepper
Simmer together on med-low heat until onions are translucent
5 pounds potatoes- russet
1 litre milk
2-3 tbsp chicken soup base
Salt and pepper
1 1/2 cups flour
shredded cheese (if preferred)
Meanwhile, peel and chop into bite-size chunks 5 pounds of russet potatoes and rinse in pan of cool water. Drain.
Add potatoes to pot, then fill to 1-1 1/2 inches above potatoes with water. Set pot to boil, adding salt and pepper to taste.
Simmer for approx. half an hour or until potatoes are cooked.
In a separate bowl, add 3 cups cold water and salt and pepper. Slowly mix in the flour stirring with a wisk to blend.
Add chicken powder base and milk to soup. Stir and return to slow boil before adding the flour water until soup begins to thicken. Simmer ten minutes more for flavors to bind.
Serve with a little shredded cheese on top.
The best thing about this soup is how easy you can change it up.
Add a can of clams for clam chowder
Frozen seafood medley for seafood chowder
Frozen fancy vegetable mix for Cream of vegetable soup
Cooked, chopped bacon for bacon and potato soup.
2 Cans creamed corn for corn chowder
The choices are only limited by your imagination 🙂