Saturday, November 04, 2006
I never did get around to making the Butternut Squash and Apple Bisque. I'd still like to make it because it might be a possible soup course for Thanksgiving, but rather than put a questionable recipe on my blog, I'll post my recipe for potato soup instead. I love a pot of thick potato soup. It's so easy to make, I usually have the ingredients around, and it's so satisfying. When serving, pass cheddar cheese, crumbled bacon and sliced scallions for topping. Yummy.
I've taken things from other recipes to create one I like, but have never really written it down. The last time I made it I paid close attention to quantities so I could write it down. You can modify this recipe to suit your likes (thick, thin, chunky, etc . . .). Add more liquid at the end for a thinner soup. Add more potatoes or other vegetables for a chunkier soup. Slightly mash at the end of cooking for a more creamy soup. Keep in mind that you should use the same amount of butter as flour for your roux. Any type of potato works well in this soup, from the famous Idaho, to the purple Peruvian, to the Yukon gold.
Melt 1 stick of butter in large stockpot. Add and saute for a few minutes:
2 celery stalks, diced small
1 large or 2 small onions, diced small
Season with salt and pepper. Add:
8 T. flour
Cook, stirring, for 2-3 minutes. Add:
1 32 oz. box chicken broth
3 c. pototoes, unpeeled and cut into 1" dice
Simmer, stirring often (to prevent sticking), until pototoes are al dente, or easily pierced when pricked with the tip of a knife. Turn off heat. Add:
1/4 - 3/4 c. cream or milk
Season to taste with salt and pepper. Serve with bowl of crumbled bacon, cheddar cheese and sliced scallions for topping.