This is one recipe I've been making for years, long before I was married, and comes from an old Southern Living cookbook. It's been a hit with everyone because it's super easy, adaptable, and can be relatively low fat. It's also a great we're-completely-out-of-groceries meal because it is made from very few ingredients, most of which are kept on hand 'round here.
I made it last night which marked the third time I've prepared a real dinner since the end of October. It was a proud moment. I was going to print it out for my new binder, so I thought I'd share it here as well.
Chunky Potato Soup
- 3 tbs of butter
- 1/4 cup of flour
- 4 cups of milk (I've always used skim and it works just fine, but I think anything would work)
- 2 cups of diced potatoes
- 1/2 cup onion
- 1/2 tsp or so of salt
- 1/4 tsp or so of pepper
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute. Gradually add milk (I use a whisk here). Stir in potatoes, onion, salt, and pepper. Cook over medium heat, stirring frequently*, until mixture is thickened and potatoes are tender.
*You really do need to watch it because this soup can scorch on the bottom something awful.
I've made it in the crock pot as well, but I think it's better on the stove top. I like it on its own. My husband likes it topped with bacon, sharp cheese, and chives. My sister used to add garlic and cheddar while the soup simmered. Again, it's a very easy to tweak. I've tried fancier potato soups, but this has always been our favorite. This one batch serves our family of four for about a meal and a half, but the soup can easily be doubled for a larger family.
Dinner tonight: I think we're having toasted bagels and fruit and I really think everyone is going to be just fine with it.
Sounds yummy. I've never made pototo soup (kind of a minestrone gal myself). Will try this tomorrow. Tonight...instant carbonara (well, cook the bacon and pasta and then instantly throw in egg and parmasian)
Posted by: sarah | January 30, 2012 at 08:53 AM