Thick and creamy! Wonderful served in a bread bowl topped with cheese and green onions.
Ingredients:
Chicken stock, 1 box (16.9 ounces)
Potatoes, 5 large peeled and cubed
Onion, 1 diced
Celery, 3 stalks, diced
Carrots, 3 diced
Parsley dried, 1/2 Cup
Butter, 1/2 cube
Heavy Cream, one quart
Milk Whole, 1 Cup
Sour Cream, 3 Tablespoons
Cream Cheese 6 ounce
Tabasco, 3 shakes
Salt, 1 Tablespoon
Pepper, freshly ground, 1 teaspoon
Directions:
In a large pot add the chicken stalk. To that add the cubed potatoes, salt and pepper, butter, celery, onions and carrots. Bring to a boil and then turn the heat down and let simmer for 25 to 30 minutes until the potatoes are fork tender. There is no need to drain any liquid because most of it will have been absorbed into the potatoes. When it has cooked, use the back of the spoon to smash part of the potatoes so the soup becomes creamy. Then add the cream, sour cream, milk and tabasco and check to see if any additional salt and pepper are needed.
Potato soup, my ultimate comfort food. Vegetables cooked down until they become the most wonderful blend of creamy flavors. I would serve this for company in a small hollowed out loaf of bread, as a first course for dinner, or sitting on the couch when I’m not feeling good, eating it out of a coffee mug. It’s also the perfect meal to take to someone’s home…because really who does not like potato soup? It is incredibly good served cold, which they call Vichyssoise, especially on the hot summer days we have here in Georgia. Every single time I make this, I have to smile and think of our sweet friend/adopted family member, Renita. I gave her this recipe many times in the past by saying, it’s nothing more than potatoes, carrots, onions and celery thrown together…but that didn’t exactly tell her how to make it for herself. This is exactly why I started this blog. Now finally, I am able to share the exact measurements of the dish I am cooking, which is really, really helpful when someone wants to make it themselves.
(Enjoy Renita!)
Peel five potatoes, these were quite large.
Slice the potatoes.
Then cut into cube pieces.
In a large pot add the chicken stock.
On top of the stock add the cubed potatoes.
Salt and fresh ground pepper. (The parsley is coming in just a moment)
The cubed potatoes, salt and freshly ground pepper. (There is sooo much more flavor when you grind your pepper)
Three carrots, again these were really huge.
Slice the carrots.
Then dice and add to the pot.
Add the parsley.
At this point I have to be totally honest and admit that I didn’t have any celery to use in the soup, and I didn’t have time to go to the store. In my opinion potato soup must have celery in order to taste perfect…so the next day I bought some, chopped three stalks, nuked them in the microwave for 2 minutes and added them in the soup.
One yellow onion…again this was a very large one.
Chop the onion and add to the pot.
Add 1/2 stick of butter to the mixture.
Bring to a boil then cover and continue to cook on medium heat for 25 to 30 minutes until everything is fork tender.
The potatoes are fork tender now and I am smashing part of them against the side of the pot to make the soup creamy and thick.
Some of the potatoes are left in small cubes while the rest are smashed and soft.
One Quart Heavy Cream
Add the cream and one cup milk to the soup.
Add the two heaping Tablespoons of sour cream.
Stir everything together and the soup is done, it smells wonderful and I can’t wait to taste it.
I know it will taste even better tomorrow, after the flavors have had a chance to set all night long together in the fridge…but there is no way I’m waiting that long to eat it…this is my little bowl of wonderfulness just for me.
This is also great cooked in a crock pot. Put it on in the morning and when you return home in the evening…dinner is ready. Often I will make it on the stove and then transfer into a crock pot where it can set on low for hours.
Top with grated cheese, or chives, or bacon bits…or all of the above. It really is the best!
