Creamy Potato Soup
Creamy Potato Soup
Potato soup is one of my favorite dishes. I often encounter it with ham in it, which is weird to me (even before I quit eating pork). The way my mom makes it is meat-free and very very simple. The flavor combination of the cream and the celery is really what makes it taste so good to me. I’ve even been known to thrown in some celery seed for added flavor. This soup is filling, hearty, and goes wonderfully with Crusty Whole Wheat Cheese Bread.
6 large potatoes
2 large carrots
2 large stalks celery, with tops
1 large onion
¼ cup flour
¼ cup unsalted butter
2 cups whole milk
2 tsp Kosher or sea salt
1 tsp freshly ground pepper
sharp knife/cutting board
deep skillet to make roux
Dice the potatoes.
Dice the carrots and celery.
Chop the onion.
Place vegetables in pot. Cover with water until just covered – no more. Bring to a boil. Reduce heat to medium. Cook until the vegetables are tender – about 15 minutes. Do not drain.
In the skillet, melt butter over medium heat.
Add the flour.
Whisk together and cook until bubbly.
Add the milk. Stir with a whisk until smooth. Heat until it boils and thickens.
Add to the vegetables. Add salt and pepper.
Simmer for about 20 more minutes.
|Very high in vitamin A
Very high in vitamin C
High in potassium
These pictures were taken with half of the ingredients.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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LOVE potato soup! Can’t wait to make yours! I may try it with cauliflower or broccoli, too. We like sausage or ham in ours, or even bits of bacon. There are porkless versions to try :) Maybe smoked turkey instead of ham? It would lend a very similar taste. My husband likes meat, which is why I would choose to add it.
Made this the other night for my kids and I (while hubby was out of town). My parents, my sister and her family joined us. Made as directed, it tasted like it was missing something to me. My dad finally joined me in trying to figure out what we felt was missing and he added 3 chicken bouillon cubes dissolved in a little bit of hot water which made it perfect. Everybody loved it! I doubled the recipe to feed 12 people (9 of them being kids) and there was only enough left over for 1 serving the next day. I guess I’ll have to double the recipe just for my family from now on so there are more leftovers. Thank you for this recipe!