10-24-2021, 04:33 PM
My finicky aunt said this potato soup was excellent. That kind of praise from her is extremely rare. This was my first time receiving it.
It was also my first time making potato soup. I didn't have a bloody clue what potato soup was before today. They told me it was like chowder, so I figured I'd head out in that direction.
Finely chop one onion, four or five modest-sized heart of celery stalks, and two or three cloves of garlic. For the celery, I slit each stalk lengthwise, then chopped it into small pieces. Saute all of this in a skillet with butter, salt, and pepper.
Peel and dice four yellow potatoes. These are small potatoes with names like "Yukon Gold" and what-not. Dust the raw potato cubes with black pepper.
Boil a chicken bouillon cube in enough water to cover the potatoes. When the bouillon has dissolved, add the potatoes and sauteed vegetables. Slowly simmer for a little while.
A key thing to keep in mind whilst making this soup is that the potatoes will be cooking for a long time, and you don't want to boil them away to nothing. I probably should've warned you before you cashed your check and went grocery shopping that you'll be investing about four hours in this enterprise; but then again you should've known I don't get in no hurry in the kitchen. When I say "simmer" I mean a very low heat, just enough to make the pot ever so gently bubble.
After the soup has simmered a bit, drain off most of the broth into a bowl and set it aside to cool. Add milk to the soup and simmer awhile longer.
We're looking for a creamy texture, and it may be that you decide the soup isn't going to thicken up in a timely manner. In that case, combine a little flour, some of the broth you drained off earlier, salt, and pepper in a small bowl or measuring cup with a whisk, add the mixture to the soup pot, and stir it in. I got the perfect creamy texture right off the bat. Beginner's luck?
If you want, you can drain a can of whole kernel corn and add it to the soup pot. Just whatever grips you.
It was also my first time making potato soup. I didn't have a bloody clue what potato soup was before today. They told me it was like chowder, so I figured I'd head out in that direction.
Finely chop one onion, four or five modest-sized heart of celery stalks, and two or three cloves of garlic. For the celery, I slit each stalk lengthwise, then chopped it into small pieces. Saute all of this in a skillet with butter, salt, and pepper.
Peel and dice four yellow potatoes. These are small potatoes with names like "Yukon Gold" and what-not. Dust the raw potato cubes with black pepper.
Boil a chicken bouillon cube in enough water to cover the potatoes. When the bouillon has dissolved, add the potatoes and sauteed vegetables. Slowly simmer for a little while.
A key thing to keep in mind whilst making this soup is that the potatoes will be cooking for a long time, and you don't want to boil them away to nothing. I probably should've warned you before you cashed your check and went grocery shopping that you'll be investing about four hours in this enterprise; but then again you should've known I don't get in no hurry in the kitchen. When I say "simmer" I mean a very low heat, just enough to make the pot ever so gently bubble.
After the soup has simmered a bit, drain off most of the broth into a bowl and set it aside to cool. Add milk to the soup and simmer awhile longer.
We're looking for a creamy texture, and it may be that you decide the soup isn't going to thicken up in a timely manner. In that case, combine a little flour, some of the broth you drained off earlier, salt, and pepper in a small bowl or measuring cup with a whisk, add the mixture to the soup pot, and stir it in. I got the perfect creamy texture right off the bat. Beginner's luck?
If you want, you can drain a can of whole kernel corn and add it to the soup pot. Just whatever grips you.
