Tuesday, February 23, 2010

Thick and Creamy Potato Soup

I apologize in advance on the image quality. I finished this up at around 8pm and the lighting in my kitchen really fails when it comes to photos.

So we bought this big ol' 10lb. bag of Yukon gold potatoes and I had to find a use for them before I left otherwise the boy would likely forget them and they'd grow eyes and I'd come back to an overgrown alien potato kitchen. So I thought well, why not potato soup then? I'd made it once before, but wasn't too thrilled with the thickness of it, or lack there of. I've re-vamped the recipe and was ready to dig into a hot bowl of goodness!

I started these out in the slow cooker because I was lazy, but then realized I'd have to transfer to a large pot later on, so a slow cooker isn't recommended!

1 tsp. dillweed
pepper, to taste (recommend 1 1/2-2 tsp.)
salt, to taste (recommend 1 1/2-2 tsp.)
2 tbsp. parsley
1 to 1 1/2 cups of chicken broth
1 1/2 cups onion, finely chopped
2 cups water
3 cups milk
1 celery stalk, cleaned and chopped
2 medium carrots, cleaned and chopped
4-5 medium to large size Yukon gold potatoes, cleaned and chopped
frozen gnocchi (optional)

butter and flour (to make a roux, not required but highly recommended, or you can use cornstarch)
A roux is very easy to make, I promise! In a large pot (the biggest you've got) heat butter over medium heat. Now the point is to add equal parts fat and equal parts flour (one tablespoon of flour equals about ¼ ounce. One tablespoon butter = ½ ounce. ) Slowly add flour and cook 2-3 minutes until there is a consistency of cake batter. For this recipe cook mixture until golden in color.
To the pot add onion, potatoes, carrots, celery, dillweed, salt and pepper. Cover all veggies with water and chicken broth. You may need to add more broth or water, if there's some veggies sticking above the surface it's alright :) Cook on medium-low until potatoes are tender.
Stir in milk and parsley and bring to a boil. Switch heat to medium-low and let simmer until soup has reduced down (20-25min.)
Ladle out 1 to 1 1/2 cups of soup and place in blender. Blend until a smooth consistency. Add mixture back to pot and stir in.
At this point if you desire gnocchi added to your soup or want to add your own dumplings feel free to do so. :) Add as little or as much as you so desire! I like lots so I added about 2 cups worth. Stirring every so often, turn heat to medium and stir gnocchi in until it is warmed through.
Serve immediately and enjoy :)

1 comment:

  1. This looks sooooooo good! :) You ever want to leave James, I'll live w/ you!:) LOL Then I could have good food all the time, not just on the nights B cooks :)