Monday, September 17, 2012

Potato Soup


Below is my favorite potato soup recipe created a few years ago.  Since then, I have made it several times and added different ingredients such as cabbage and cooked ham.

It started with a large bowl of thinly sliced potatoes now sitting in cold water in the frig.   I had tried making microwave potato chips from a pinterest recipe the night before.  Although the chips turned out fairly good - nothing beats good old store-bought Lays potato chips. Incorporating them into a nice pot of soup sounded like a plan. Normally, I used chunks of potatoes.  However, these slices were sturdy because of the soaking and would not fall apart or crumble. 


Starting with half and half milk, butter, spices, I threw in a few vegetable and chicken stock. After the soup simmered for about twenty minutes, cooked, chopped, breast of chicken was thrown in.  Of course, these ingredients can be easily modified and substituted with your favorite meat/vegetables and seasoned to taste.


Cream Of Potato Soup 
With Chicken & Vegetables 

 4-5 large potatoes (thinly sliced and soaked in cold water)
1 Quart of Half & Half Milk (more or less to taste)
4-5 cups of chicken stock or broth (I used homemade stock)
1 cup of thinly sliced and chopped carrots
1 cup of thinly sliced celery and onions (minced)
1 cup of frozen green peas and 1 cup of frozen corn
1 Quarter stick of butter

Spices Included: 1/4 teaspoon of basil, dill, bay leaf, half a teaspoon of old bay seasoning, plus pinch of oregano, sage, thyme, garlic powder, salt and pepper to taste. If, I had Allspice, it would have probably been included.  Not sure if it would have changed the taste. Of course, you can add or tweak the recipe to suit your own taste by adding your own favorite ingredients. Finally,  add  2 tablespoons of flour dissolved in a half cup of cold water to the soup to thicken it a bit.   Let it simmer for another 10 minutes, cool and enjoy this creamy deliciousness !

Keep the faith, your friend
Cooky