AnnieDrews
Senior Cook
I am posting the recipe in its original form, but I did tweak it to my liking.
My tweaks included: I used chicken broth instead of vegetable. I reduced the amount of onion to 1 cup. I stirred the parsley into the soup just before it was done instead of using it for garnish. I did not used green onion for garnish (thought it might mask the taste of the soup). I did have shredded cheddar cheese on hand to sprinkle on top of the hot soup. Served it with crusty bread. My sons loved it!
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Creamy Potato Soup
Ingredients:
2 tablespoons butter
1 1/2 to 2 cups chopped onion
1 cup chopped celery
2 large carrots, peeled, chopped
2 to 3 cups diced ham, about 1 pound
1 clove garlic, minced
2 cups vegetable broth
1 cup water
4 to 5 cups peeled and diced potatoes
1 cup heavy cream
3 tablespoons all-purpose flour
1 cup half-and-half or whole milk, more if needed to thin
salt and pepper, to taste
2 tablespoons chopped fresh parsley, optional
sliced green onions, for garnish, optional
shredded Cheddar cheese or Cheddar-Jack blend, for garnish, optional
Preparation:
In a large saucepan, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add vegetable broth and water and potatoes; cover and cook for about 25 minutes, until potatoes are tender.
Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the half-and-half or milk.
Taste and add salt and pepper, as desired. Mash slightly to thicken and add more milk if needed.
Serve garnished with parsley, sliced green onions, or a little shredded cheese.
Serves 6.
My tweaks included: I used chicken broth instead of vegetable. I reduced the amount of onion to 1 cup. I stirred the parsley into the soup just before it was done instead of using it for garnish. I did not used green onion for garnish (thought it might mask the taste of the soup). I did have shredded cheddar cheese on hand to sprinkle on top of the hot soup. Served it with crusty bread. My sons loved it!
***************************************************
Creamy Potato Soup
Ingredients:
2 tablespoons butter
1 1/2 to 2 cups chopped onion
1 cup chopped celery
2 large carrots, peeled, chopped
2 to 3 cups diced ham, about 1 pound
1 clove garlic, minced
2 cups vegetable broth
1 cup water
4 to 5 cups peeled and diced potatoes
1 cup heavy cream
3 tablespoons all-purpose flour
1 cup half-and-half or whole milk, more if needed to thin
salt and pepper, to taste
2 tablespoons chopped fresh parsley, optional
sliced green onions, for garnish, optional
shredded Cheddar cheese or Cheddar-Jack blend, for garnish, optional
Preparation:
In a large saucepan, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add vegetable broth and water and potatoes; cover and cook for about 25 minutes, until potatoes are tender.
Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the half-and-half or milk.
Taste and add salt and pepper, as desired. Mash slightly to thicken and add more milk if needed.
Serve garnished with parsley, sliced green onions, or a little shredded cheese.
Serves 6.