Saturday, May 5, 2012
Creamless Creamy Potato Soup
The trick to making this soup creamy is to mash most of the potatoes before adding to the rest of the soup. Sometimes I will mix a little cornstarch with water and add to the soup at the end if it doesn't seem thick enough.
Every time I make this soup, people ask for the recipe.
A guilt-free creamy potato soup is hard to find!
3 Tbs butter
1 medium carrot, diced or chopped
1/4 cup onion
3 cloves garlic
2 Tbs flour
1 qt 1% or 2% milk*
1/2 chicken boullion cube (depending on what kind you use)
6 medium potatoes, peeled diced and cooked in salted water
1/4 cup grated parmesan
2 Tbs chopped fresh parsley
1 tsp salt
1/2 tsp seasoned salt
fresh ground pepper, to taste
1. Peel potatoes (although if I'm using red potatoes I like to leave some of the skin on for extra nutrients and texture) and cut into quarters. Boil in salted water for about 10 minutes, or until fork-tender.
2. Meanwhile, melt butter in a large dutch oven or soup pot. Add carrot and onion and cook on low heat until tender (about 10 minutes) add garlic and cook for another minute.
3. Stir in flour
4. Gradually stir in milk and boullion cube. Cook over low heat while you get the potatoes drained and ready to go.
5. Drain the potatoes and mash MOST of them, but leave 1 to dice, so you can have some chunkier potatoes in your soup too.
6. Whisk the mashed potatoes into the soup, then add the diced.
7. stir in the cheese, parsley and seasonings.
8. At medium-low heat, gradually bring the soup CLOSE to a boil, but don't boil, or else the texture of the soup will change. It is okay to eat it like this if you accidentally boil it, (as I have done many times), but the texture is much creamier and more delicious when you cook it on a lower heat.
*if you use 1% milk, you will probably want to add a cornstarch/water mixture to thicken it up a bit. However, after refrigerating it, this soup will be much thicker the next day even without cornstarch
**for extra yummy soup, top with cheddar cheese and chives or scallions