I don’t know what the weather’s like at your house, but here it’s cold. Cold Cold. Cold. The kids are home from school (yet another snow day) and I needed a meal today that would stick to your ribs (are anyone else’s kids announcing that they’re hungry just an hour after dinner?) and warm you up from the inside. Potato Soup is super easy and fits that description!
For this recipe you will need:
- 1/2 stick (4 Tbsp.) butter
- 2 stalks celery
- 1/2 onion (or more to taste)
- 4 heaping Tablespoons flour
- 2 quarts water (or broth)
- 1 quart milk
- 1 large carrot (or more to taste)
- 3 to 4 pounds potatoes
- Salt, pepper, parsley (or any other seasonings you like) to taste
Start by dicing your celery and onion and sauteing in the butter.
Add an equal amount of flour for the butter you used (I usually go 4 Tbsp. of each) and continue cooking/stirring until it just starts to brown.
Now quickly add a quart of cold water (or broth). Make sure to stir vigorously to incorporate! Add the rest of your liquid, then add your carrots.
Salt and pepper the crap out of it. Those potatoes are going to soak up a lot! I also like to add a bit of parsley to mine, but I’ve left it out before and it’s fine. This is no stress cooking. Just use what you have or like! More salt and pepper can be added to each bowl according to individual taste, so don’t worry so much!
Now work on you potatoes. Mine are getting down to the last of their time here, so we’re going to be going potato crazy the next week or so (instructions for freezing potatoes coming soon!).
If yours are homegrown like mine, they probably have a lot of dirt that you don’t need going down your kitchen drain. It’s 15 degrees outside so I’m not washing them outside! So I just peeled them before I washed them.
They needed a bit more TLC after they were washed for the flaws I couldn’t see through the dirt…
but the extra step is worth not having a clogged drain!
See, they get better with just a bit more trimming!
Then just chop them up! I like to have different sized chunks in my soup.
Add them in and let it cook for about an hour to an hour and a half…longer is fine. Just make sure not only your potatoes but also your carrots are cooked through.
Because I use larger chunks I like to take a knife and chop a bit before serving…Just scoop against the side of your pan with a slotted spoon then run a knife through it. Grab another scoop and keep going until your happy.
If I cooked for all adults I wouldn’t worry with it. Just use your spoon as you eat to get it…but the kids eat better if it’s smaller so I just do it all in the pan. If I initially diced the potatoes so small they would cook down to nothing, so it’s a necessary evil.
Now the good part! Eat it!
Of course, we load ours down with a whole bunch of crackers so it resembled slop…but that’s how we like it!
I also like to crumble a bit of bacon on mine. I just toss a cookie sheet worth in the oven at 375 degrees while my soup finishes…
Any way you like it…everyone likes it! So, hope you get warm and enjoy some good conversation over this stick to your ribs meal tonight!
‘Til next time, tell me what you’re thinking in the comments below!