Monday, November 18, 2013

Potato Soup

My husband has been bothering me to make him some potato soup. Being that I have never made it before I went looking for recipes and honestly they all seemed like a lot of work. That's not how I cook so I was trying to find a way to make potato soup without spending my entire day doing it. And in comes my mother in law. I asked her for advice on how to make potato soup and whether or not I needed flour, etc. And come to find out all I needed was milk, the rest of it is probably for show. You have to know that my mother in law is like the Yoda of cooking. You just do what she says and everything works out in the end. This recipe is not only easy, but delicious. I sided this with bread, but then again I side pretty much everything with bread. Obviously we are on a full carb diet at the Petersen household.

Potato Soup

4 medium potatoes (peeled and cubed)
3 1/2 cups whole milk
2 stalks green onion
1 small onion finely chopped
2 sliced celery stalks
1 large grated carrot
1/2 stick butter
Salt, pepper, garlic powder, parsley, Italian seasoning, and celery seed

Peel potatoes and then cut into cubes

Grate carrot, chop onion, slice celery, and slice green onion

Add all to a large pot

Add enough water to barely cover the top of the vegetables

Boil until almost all of the water is gone

Add 1/2 stick butter to vegetables and mash potatoes leaving a lot of large chunks

Add milk

Add seasonings to taste

Simmer for 1-1/2 hours, stirring often

If soup becomes too thick add more milk as needed

Let cool, and serve

(This makes a little more than 2 servings, if you bought this in the store it would probably say more like 4 servings, but I am referring to adults that actually eat)


1 comment:

  1. What a wonderful soup this turned out to be. So simple to make yet the flavors were complex. This is definitely a keeper and new family favorite.
    Can't wait to make it again.