Posts Tagged ‘potato soup’

by Sarah Steimer

In full disclosure, I didn't make this soup, my dad did... but I'll make it eventually.

  • 6 large Idaho potatoes, peeled and chopped
  • 2 large sweet potatoes, peeled and chopped
  • 1 large onion, chopped
  • 4 cups chicken broth
  • salt and pepper, to taste
  • 8 ounces sour cream (half of a 16-ounce container)
  • 1 stick butter
  • 1/2 cup flour
  • 2 cups milk (we used skim)

Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a bowl then cover and simmer for 20 minutes, or until potatoes are tender.

Melt butter in a medium sauce pan. Stir in flour with a whisk to a make a smooth paste. Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly, until thickened. Season generously with salt and pepper. Add this to the potato mixture.

Use an immersion blender to stir the soup so you reach a creamy consistency with a few small chunks of potatoes. Stir in the sour cream and heat thoroughly.

Makes… a lot.

Recipe: unknown

Photo: Sarah Steimer

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by Caitlin Saniga

I've only made soup about three times in my life, but this soup, by far, was the simplest, quickest soup I've made.

  • 1 cup potato (about 1 large), peeled and cut into chunks
  • 1 cup onion or leeks, peeled or trimmed, washed if necessary, and cut into chunks
  • 3 cups chicken stock
  • 1 cup milk or cream
  • salt and pepper
  • chopped parsley leaves or chives for garnish

Combine the potato, onion and stock in a saucepan and simmer, covered, until the potato is tender, about 15 minutes. If you’re serving the soup cold, chill now (or refrigerate for up to 2 days, or freeze for up to a month before proceeding).

Puree in a blender, in batches if necessary, until very smooth. Stir in the milk or cream and reheat gently  (or chill again); do not boil. Season to taste, garnish with the parsley or chives, and serve.

Makes 4 servings.

Recipe: The Minimalist Cooks at Home by Mark Bittman

Photo: Caitlin Saniga

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