Friday, March 29, 2013

Simple Creamy Potato Soup's warming up a little here. High's in the 40's-woohoo!

But with the change in weather comes the inevitable...colds and the flu going around again. 

Our youngest daughter woke up the other day with flu symptoms. Let's just say that I am glad she is now 15 and can make it to the bathroom. :/

It took a good 36 hours before I was able to coax her into eating again and that evening I came home and made a pot of this simple, yet hearty and delicious soup. It is one of her favorites. 

After prepping the mirepoix; carrots, onions, and celery, just cube some potatoes. I love to use gold potatoes. 

It's fast, creamy, you can add cheese and make it a Cheesy Potato soup. It's just so good.

1 tbsp oil
4 tbsp butter
2 tbsp flour
1 cup diced onion
1 cup diced celery
2 cups diced carrots-we like carrots
3 cups cubed potatoes
1 quart chicken stock
2 cups water
1 cup whole mild or half and half
3 tbsp flour
salt and pepper to taste
shredded cheese-opt. 

  1. Bring a large pot to medium heat and melt the butter and oil. 
  2. Add in the carrots, onions and celery and stir and cook until softened, about 5 minutes. 
  3. Sprinkle in 2 tbsp of flour and cook for about 2 minutes.
  4. Pour in the chicken stock and water and stir and scrape to combine.  Bring to a slow boil.
  5. Cover and lower heat to medium low and cook for about 18-20 minutes, until the potatoes and carrots are tender (I like some of the potatoes to almost fall apart, this helps to thicken the soup).
  6. Meanwhile, whisk the milk and flour until thoroughly combined, add to the soup and  stir. Taste and add salt and pepper.
  7. Continue to heat on medium low, don't bring back to a boil, until soup is thickened and creamy.
  8. Serve with cheese, or crumbled bacon, we like to use oyster crackers.