Saturday, November 16, 2013

Potato Soup

A couple days ago it was very cold and rainy.  I noticed that a blogging buddy made some potato soup and thought it looked so good.  I love his blog.  He built his own bridge for heaven's sake!  I jumped up and went straight to the kitchen and whipped some up.  My daughter happened to be here and she and The Blog Tech declared it to be their favorite soup.
Saute a large diced onion in a couple tablespoons of butter.

Add a couple diced carrots.  If you want your soup to stay white, omit the carrots.

Add a few stalks of diced celery and 4 large diced russet potatoes.  Add salt and pepper to taste.  Potatoes need salt so add a little extra.

Add about 8 cups of chicken stock.  I added some chicken bouillon for added flavor.

Cook over medium heat until the vegetables are tender.  It took about 25 minutes.

Puree it in batches in your mixer.  Don't fill your mixer too full when blending something hot.  You only need to make that mistake once to learn this lesson.  I am talking from experience.

I only puree about 3/4 of the soup so there is a bit of chunky stuff left to chew on. I also added about 1/3 cup of cream to enrich it. I served this with grated cheddar but it would be good topped with anything you would put on a baked potato. My personal favorite is to top it with popcorn.  Delicious!