My Best Potato Soup (It could be yours, too)

Bowl of Soup

Isn’t it Purrrtyy? (In my best southern accent)

Potato Soup GO!

Finally had the opportunity to use my parsley. See those green things in my soup!

Alright, Potato Soup is easy, but you need to know a few things. Adding Milk and Cream to soups can turn into a disaster if you don’t control your heat. Make sure you veggies are all about the same size, so they can cook evenly. And don’t forget to season as you go. You may end up with bland potato blah.

Recipe Card

Trying to be consistent with the style of the recipe card.

This is where I start my spiel on be careful with your knives. I managed to get a big boo boo on my finger. Not the first or the last. But Dang it does hurt.

I used half and half instead of cream because I had it in my fridge.

You can substitute chicken stalk, and bacon. If you prefer a more vegetarian option. Use olive oil or some other oil. Whatever you prefer.

Just know that if you leave out Milk and cream you are not going to have as creamy of a product as you expect.

potatoesCelery Carrots onions
bacon

Prep all your Veggies, and cook your bacon!

 

 

 

 

Set Your Bacon Aside. Pour some of the grease out, You only need a little.

 

 

 

 

veggies saute veggies cleaning up the pot addition of wine Potatoes and water Boil

 

 

 

 

 

Saute the Veggies, (note that your bacon may leave a bit of bits on the bottom, sauteing should clear it up, if not that wine will do it. Splash the wine and cook til it evaporates. Add Broth, Potatoes, and fill remaining with water 3/4 way to the top. Bring the pot to a boil. 10 minutes or so until tender.

Milk and Flour Add flour Blend soup blended readd

 

 

 

 

 

Whisk together milk and flour. Add to the pot, bring to about medium heat. To cook out the flour mixture. Take several scoopfuls of soup and place in a blender. Blend to a smooth texture. Add back to the Pot and Stir.

parsley minced parsley

 

Lower the Temperature to low, add cream, and allow a few minutes to cook.  Do NOT bring this to a boil. It will scald.

Add a handful of minced parsley and stir.

Serve with crumbled bacon and grated cheese.

 

Enjoy the soup. Serve with some bread and butter.

 

 

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To Puree Squash

I puree squash. Why do you say?  Not for babyfood!  For baking, specifically squash bread.

And I know some people boil squash or pumpkin for that matter. I roast mine.  I feel it maintains the flavor and wholesomeness better.

Squash 3

Cut the top off. Slice in half length wise.

squash 5

Please don’t tell me what they look like!

Squash 4

Scoop out the insides, clean the sides from the stringy pieces.  I kept my seeds in a bowl for later. (later post)

Squash 1

Cover each one in a coating of olive oil. (this keeps it from drying and catching on fire in the oven.

Squash 2In a preheat oven of 425 degrees Fahrenheit, Roast until fork tender.

Peel2 Peel
Peel the outer skin after cooling the squash for a time. It’s pretty simple. Although some pieces may try to take some meat with them.

Discard Peels

Puree

Puree in a blender, Add water if needed, it may give you some trouble in the blender. Overall its just needs a little blending as it is already mushy. Just trying to get the remaining chunks out.

Place in quart size baggies. About 2 cups per baggy.

Freeze when cool. Pull out when ready for use, allow to thaw.

Voila. How easy was that?!