Because you asked....Potato Soup

My potato soup recipe has been requested. It was cold and wet yesterday. I was achy and miserable. Nothing but soup sounded good – potato soup. *sigh*

Again, I don’t generally measure anything. I cook with handfuls, pinches, and little bits of this and that. I season, I taste, and I season again until it’s right. This is my best estimate of what I did last night.

You will need:

1 – 32 ounce carton of vegetable broth

6-8 potatoes – peeled and cubed

3 ribs of celery – roughly chopped

1 small onion – roughly chopped

4 large carrots – peeled and roughly chopped

1- 16 ounce container of sour cream or 1 block of cream cheese

1 stick of butter

Small container of half and half (I have also used heavy cream or evaporated milk)

Salt and pepper to taste

2 heaping tablespoons of cornstarch dissolved in cold water (or you can sprinkle in some instant mashed potatoes. I’ve done both to thicken)

Crumbled bacon and cheddar cheese to top – croutons are good too!

Place vegetables in soup pot and cover with vegetable broth. Add a little water until the veggies are completely submerged by about an inch or so. Add a little salt to the water.

Bring to a boil and cook until the vegetables are tender and cooked through. Add your stick of butter, sour cream, and a little more salt and pepper. Taste for salt content.

When the butter is melted and the sour cream is dissolved, gradually stir in your milk product (half and half, etc.). Let the soup simmer for a few minutes and if it needs to be thickened, this is where you either stir in the cornstarch mixture or the instant potatoes. If you use the potatoes to thicken, I’m thinking about ¼ cup, maybe? Either way, stir as you add or you will just end up with a clumpy mess. It’s kinda like making gravy, you know?

It’s so hard for me to do recipes. I cook by sight, by touch, by taste, and by experience. Hope this is enough for you to go on and hope you enjoy.