Potato Soup

I'm taking part in Nablopomo this month, attempting to write a post each day during the month of November. At first, I thought I'd try a new recipe each day and post about it, no matter whether I thought it was good or bad. Then I reconsidered and decided to crack open my three-ring binder full of favorite recipes and post a different one each day. Usually on this weblog, I focus on trying out new recipes rather than shining a spotlight on my favorites that I make again and again.

Here's recipe number one...

This is a very simple potato soup that I make on a regular basis. It's especially good this time of year, when there's loads of locally-grown potatoes on the grocery store shelves, freshly dug from the rich soil here in the valley. It's like a cross between a soup and a chowder. I fill it with fresh vegetables -- would it be harping on the whole organic thing to encourage you to use as many organic vegetables as possible?

No?

Well, might as well add some organic chicken broth while you're at it. Organic milk wouldn't hurt either. And before you know it, you have yourself a $30 pot of potato soup.

Well... not quite that expensive. Totally worth it.

The soup is really good without it, but if you want to be really naughty you can stir in cheese and ham. It starts out brothy, leading you to wonder if you'll have to throw half of the soup into the blender to puree. But as it simmers, it thickens up nicely and before you know it you have yourself a big bowl of soup perfect for this time of year.

Potato Soup

Serves four to six depending on how big the bowl

2 T olive oil

2 carrots, chopped

One stalk of celery, chopped

1/2 c onion, chopped

1/2 t dried thyme

3 T flour

2 c chicken broth

2 c milk -- 2% works fine, I haven't tried it with skim

2 good-sized potatoes, peeled and diced

1/2 c frozen or fresh peas

1/2 c frozen or fresh corn

Optional:

1 c shredded cheese

1/2 c chopped ham

Chopped fresh parsley

Heat oil over medium heat in a large pot. Add carrot, celery, onion, and thyme. Saute for 5 minutes or so, until vegetables are soft. Sprinkle flour over veggies and stir for two minutes. Gradually stir in broth, then milk. Add potato, peas, and corn, and bring to a boil. Reduce heat and simmer until potato is soft, about 20 minutes.

To make it naughty, you can add the cheese, stirring until cheese is melted and smooth. Then stir in the ham.

Sprinkle with parsley, salt and pepper.

Comments

[aileen]

Oh! The potatoes! I have been splurging with them. I haven't felt so wealthy in roots since I discovered a neighbor with a bounty of local turnips! This year my splurge with Alaskan potatoes comes most often through the making of various renditions of something called "Fidget Pie." I've never actually tried an authentic one and can't really find one all-authoritative recipe, so I am permitting myself to revel a bit in all the creativity that this unfortunate ingnorance permits. But potato soup....I could definitely put aside the creative revels for a pot of tried and true potato soup! I can't promise that I'll be able to try the all-organic version, but I am already looking forward to a soup dinner tonight. And I think it is such fun that you'll be sharing your favorites.

[Amanda]

oo i can't remember the last time I had potato soup but I totally want to whip a big batch tomorrow night now!