Basic Potato Soup

Now that the days are cooling, it’s easy to think about soup for dinner.  Soups are one of several of my cold weather favorites.  Here, the low 70’s  or upper 60’s don’t feel too cool but at least that’s cooler than what they were.

Here is a basic potato soup recipe that I tried the other night.  This was so easy and good.  Of course, I have to admit I cheated…kinda’.  A couple of months ago, I bought potatoes, lots of potatoes because they were on sale.  I canned the ones I knew wouldn’t be eaten in a reasonable time period.  Maybe that really wasn’t cheating though since I did all the work earlier.  Anyway, here it is, just a plain simple potato soup.  The flavor was very simple and nice, a no frills potato soup.  I love other potato soups like Baked Potato Soup, Potato and Leek Soup, etc.  but sometimes, I want something very basic and this fills the bill.

Basic Potato Soup

4 medium to large potatoes, diced into 1/4″ cubes

 6 cups milk

1 small onion, diced

1 tablespoon oil (to sauté)

 1 egg

3 tablespoons flour, cornstarch or potato starch

salt & freshly ground black pepper

Dice the potatoes into 1/4″ cubes.  Cover the potatoes with water and add 1 teaspoon salt.   Boil in water until desired doneness.  Drain.

Add oil to the pan and sauté onions.

Place the potatoes back in the pan and add milk .  Place egg in a small bowl, mix with the flour until smooth.  Add a little of the milk from the soup if necessary to blend until smooth.

Simmer for 15 minutes.  (Do NOT let the soup come to a boil or you will have a film on your soup.)

HINT:  When boiling starch – potatoes or pasta, add about (+/-) 1 tablespoon oil to the water – I use olive oil.  This will minimize or keep the frothy bubbles at bay.



June 2018
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