Homemade Cream of Potato Soup
I know.. I know.. It’s April and we are definitely heading OUT of “soup season.” The chilly weather is - for the most part - behind us. However, a good soup can be comforting all year ’round, especially on gloomy or rainy days.
Besides that, soup is good for you, filling, can be low-calorie, and it’s very tasty. So, at this chow hall we eat soup, usually once a week, all year long.
Last night it was cream of potato.
When making any kind of anything with potatoes, you must know which kind of potato to use. Baking potatoes are different from, say, potato salad potatoes. White potatoes tend to be more fluffy and mealy inside, while redskins are more glutinous and creamy. Reading the following about potatoes, taken from The World’s Healthiest Foods website:
Cream of Potato Soup
serves 6 / prep. time 20 minutes
3 red potatoes, diced
1/3 c. diced carrots
1/3 c. diced celery
1/3 c. diced onion
2 cans chicken broth
3/4 c. heavy cream
1 c. milk
1/3 c. flour
salt and pepper to taste
2 oz. velveeta or other American cheese (optional), cubed
In a large stock pot, combine the diced vegetables and the chicken broth. Bring to a boil and simmer for 10 - 15 minutes, until the vegetables are all soft. Next add the cream and stir to combine. Use a shaker cup or a whisk to combine the milk and flour, then pour into your bubbly soup. If you like it cheesy, add the cheese now and stir until it melts. Finally, add salt and pepper to taste.
Enjoy!
Add comment April 7th, 2006