Finally....it'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
- Bring a large pot to medium heat and melt the butter and oil.
- Add in the carrots, onions and celery and stir and cook until softened, about 5 minutes.
- Sprinkle in 2 tbsp of flour and cook for about 2 minutes.
- Pour in the chicken stock and water and stir and scrape to combine. Bring to a slow boil.
- 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).
- Meanwhile, whisk the milk and flour until thoroughly combined, add to the soup and stir. Taste and add salt and pepper.
- Continue to heat on medium low, don't bring back to a boil, until soup is thickened and creamy.
- Serve with cheese, or crumbled bacon, we like to use oyster crackers.