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.
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.
Potato Soup
This is old school potato soup- no cheese, no bacon, just wonderful, buttery potatoes.
Ingredients
5-6 Yukon Gold potatoes, diced
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
3 cloves garlic, minced
4 tbsp butter
2 cups milk
64 ounces chicken stock
Cornstarch slurry (2 tbsp cornstarch, mixed with 2 tbsp cold water)
Directions
In a large pot, toss in butter and garlic for 1 minute. Add celery, onions, carrots and stir for 3-4 minutes. Add potatoes and chicken stock. Bring to a boil and lower heat to a simmer and cover for about an hour. Remove the lid and press a potato masher through the soup many times (10-15 times). Pour in the milk and stir. Add cornstarch slurry. Add salt to taste and lots of freshly ground black pepper.
Make this recipe your own. Use bacon drippings instead of butter. Add crushed red pepper for extra heat. Top with bacon, cheese, jalapeno slices. A splash of apple cider vinegar at the end is amazing. For a twist, add fresh herbs: Oregano, thyme or a bit of rosemary.
