Friday, October 8, 2010

Potato Soup

This potato soup is lovely on a crisp fall day. It's hearty enough to fill you up with out adding meat but of course, my husband requested his with sausage. It was still delicious!

2-3lbs Red Potatoes with skins on if you like
3 medium carrots
3 stalks celery
1 large onion
3-4 cups of milk
4-5 cups of water
2 TBS Butter
1 cup shredded Cheddar
Chopped Scallions
Salt & Pepper
1 lb Sausage (if desired)

There are two ways to make this soup: a quick way and a little bit longer way. Both are delicious.

Quick Method
Place diced potatoes, carrots, onions, celery in a dutch oven or large pot. Fill with water just to the top of the veggies not above the veggies. Let the veggies simmer in the water until most of the water is evaporated. Then use a masher to mash some of the veggies but still leave some whole for texture.
Add the milk, salt, and pepper.
Garnish with shredded cheddar and scallions.

Longer Method

Saute the onions and celery in a saute pan with butter until soft.

Boil Carrots and Potatoes in just enough water to cover the veggies. Boil until the water is almost gone.

Add the sauteed onions and celery. Mash with a masher but leave some veggies whole.
(If you like a more blended soup, you can use an immersion blender to puree the soup or a food processor.)

Add the milk, salt, and pepper.

Saute sausage in a saute pan. Add to the soup if desired.
Garnish with cheese and fresh scallions or chives.

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