When I first began cooking, my potato soup consisted of boiling a potato and onions and mashing them and adding salt and pepper. I have come along way since then. The one thing you need to know about me is that I have never met a potato I did not like. The second thing you need to know is I hate peeling potatoes and I make it a point to never peel one. Therefore, in all my recipes you will note I use Yukon Gold potatoes. They have a thin skin, so thin that many times the skin just disappears.
There are times, especially on a cold, rainy day, that I just need a good bowl of soup. It has rained for the last three days and this is my second batch of soup for the week. You can use any type of pot, but i prefer a nice heavy stainless steel pot or an enameled cast iron pot.
Many people use a roux to thicken their soup. I have a bit of a gluten sensitivity, so I always thicken things with a cornstarch slurry. I have to admit, a cornstarch slurry has saved my life many times. It is an instant thickener to ANYTHING.
If you make homemade chicken stock, this is a great time to use it. My chicken stock is heavy on the celery and it goes so well in this soup. Please use freshly ground black pepper. It does make a difference.
If you have a dairy sensitivity, you can easily substitute the milk for a plant or protein based milk or use more stock. For a vegetarian version, you could easily substitute the chicken stock for vegetable stock.
This soup makes a perfect little drop off gift for someone under the weather. I keep containers on hand just for food giving.
Tonight, I made a big pan of Memaw's Cornbread in my cast iron skillet and it was the perfect side.
