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In my home, once the weather starts to get a bit cooler I start to make all of our favorite soups. The first one of the year is always potato soup. It is a quick meal to put together on a busy fall evening that tastes delicious.
My favorite potato to use in soup is Yukon Gold Potatoes. I love their flavor and richness.
Ingredients Needed
8 - 10 medium potatoes - diced (peel if desired)
1/4 onion - diced
1 T butter
2 c chicken stock/broth
3 c water
4 T butter
4 T flour
1/4 t ground mustard
1/4 t ground mustard
1/4 t salt
Directions
1. In a large soup pot, melt butter over medium heat and add onions. Saute until soft, about 6 minute
2. Add your diced potatoes, chicken broth and water. Make sure your potatoes are covered completely, add more water if needed.
3. Bring to a boil over med-high heat, then reduce heat to medium. Cook for about 15 minutes, until potatoes are tender, but not mushy. Do not drain liquid.
4. While potatoes are cooking, make a sauce in a separate pot. Melt the butter then add flour and ground mustard. Stir while the mixture cooks until bubbly and smooth, about 4 minutes. Add the salt and pepper. Add milk slowly, stirring constantly. Bring to a boil and cook for 2 more minutes until it thickens a bit. Add the cheese and stir until completely melted.
5. Remove 1 cup of the potatoes from the soup and mash. Add them back to the soup and stir.
6. Add your sauce to the soup, stirring to incorporate until smooth. Cook for 3 minutes.
7. Serve and enjoy!
Here is the finished soup. See the steam rising from the bowl? It is a wonderful and warm meal for a fall evening. We eat this soup with some tasty rolls from a local bakery.
The broth for this soup is delicious. I love adding chicken stock when cooking the potatoes instead of using water. It gives it extra flavor. The broth is slightly thickened because of the cheesy sauce you add to the soup, but it isn't as thick as a chowder.
What is your favorite soup? I'd love to hear in the comments.
4. While potatoes are cooking, make a sauce in a separate pot. Melt the butter then add flour and ground mustard. Stir while the mixture cooks until bubbly and smooth, about 4 minutes. Add the salt and pepper. Add milk slowly, stirring constantly. Bring to a boil and cook for 2 more minutes until it thickens a bit. Add the cheese and stir until completely melted.
5. Remove 1 cup of the potatoes from the soup and mash. Add them back to the soup and stir.
6. Add your sauce to the soup, stirring to incorporate until smooth. Cook for 3 minutes.
7. Serve and enjoy!
Here is the finished soup. See the steam rising from the bowl? It is a wonderful and warm meal for a fall evening. We eat this soup with some tasty rolls from a local bakery.
The broth for this soup is delicious. I love adding chicken stock when cooking the potatoes instead of using water. It gives it extra flavor. The broth is slightly thickened because of the cheesy sauce you add to the soup, but it isn't as thick as a chowder.
I LOVE potato soup! My mom makes one and I can never get it to turn out like hers.
ReplyDeleteIsn't that the way it always is? My grandma was a great cook and I try to recreate her recipes and they always taste just a little different.
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