Potato Soup, Enhanced
April 29th 2009 04:52
Potato Soup with Flair
For Christmas this year I gave my parents a new, and I hope, unique gift. Every other month I give them one or two frozen dinner entrees. Usually soup or stew during the winter, salads, or something similar during the summer. This month they will be getting my Black Bean Salsa with Chips and Cheese so they can make nachos if they wish.
But that's off the track. For their second gift I gave them Potato Soup, two versions. One with sweet potatoes and one without. Each container, frozen contained enough for both of them, and if they had something with the soup, enough for two meals from each.
Many of you know that potatoes do not freeze well, they get mealy and, to me, yucky. But a cooked soup doesn't have the same problem and there are always things that can be added to change the soup to something else if you wish.
The basic soup is simple:
Plain Potato Soup (my plain not yours)
Russet Potatoes, use as many necessary for how much you wish to make 3 - 6 average
Yukon Gold, as above only 4 - 7 because they tend to be smaller
New Red Skin Potatoes, as above, depending on size 5 - 8
One large onion, diced
Chicken Stock, 1 quart
Milk, 1 to 2 pints
Garlic - 4 to 6 cloves, minced
Olive Oil
Fresh Ground Pepper
Chives
Parsley
Salt (to taste)
Thyme
In a large pot, pour about 1 Tb olive oil in the bottom and lightly sweat the garlic over low heat, add the onion and sweat until translucent, this will take a while over low heat but is worth the wait.
While the garlic and onion are cooking, chop the potatoes into the following:
Russets into a 1" dice
Yukon Gold - into 6th (depending on size)
Red Skins into 1/4s
When the onion and garlic is translucent, add 1/2 tsp thyme, fresh ground pepper to taste, at least 1/2 tsp, and the Yukon potatoes and toss to cover with the oil and onion/garlic combination. Add the Russets and then add approximately 1 quart of fresh chicken stock, or store bought if you don't make your own, bring to a simmer and cook until the russets are not quite tender. Add the parsley and the Red Skin potatoes. Note the Yukon potatoes will be somewhat mushy at this point. Continue to simmer until the Red Skins are fork tender. Add the milk, the amount according to your taste. Salt the soup, and simmer for approximately 2 more minutes. Sprinkle fresh chopped chives on top before service, you can also add a dollop of sour cream if you wish.
Variation one:
Add Sweet potatoes to the above recipe, this makes a wonderfully surprising soup.
Variation two:
Add cooked, crumbled bacon or Italian Sausage and cheddar cheese just before serving.
You can freeze this soup but the potatoes will turn a little mushy when defrosted, this is a good time to make the second variation, it will be a very cheesy soup and quite tasty.
You can also add a dash of Tabasco sauce if you like spicy.
I know that last sounds really weird but it adds just the right amount of mystery to the soup to be fun.
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