Potato Soup for the Soul

Someone please tell me why its April but it feels like January? This weather has really got me bummed and I needed a warm pick me up.

I remember one time my Chachi (aunt) and her family were over and she made the most amazing potato soup. It was my first time ever trying it and I was hooked! Ever since, I’ve made some only twice because of how long it takes to get it just right, but it remains one of my favorite dishes. Because it gives me nostalgia… and I really love potato everything. 😉

I happened to have a bunch of the ingredients I needed to make this recipe but feel free to adjust this as needed. I learned that this recipe was mostly just using whatever amount of vegetables I had and adjusting to taste.

Ingredients

  • 8 cups potatoes (5-7 medium potatoes)
  • 1 cup onion 
  • 1 1/2 cup carrots (2-3 handfuls of baby carrots)
  • 2 cups celery (3-4 stalks)
  • 32 oz vegetable stock
  • water as needed
  • Salt (seasoned salt adds a little more flavor)
  • Black pepper
  • Onion powder
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 1/2 – 4 cups milk
  • 2/3 cup sour cream
  • Shredded cheese, chopped green onions or chives

Instructions

  1. Peel potatoes. Dice all vegetables (potatoes, onions, carrots, celery) and put into a large pot on the stove. Add in vegetable stock — if the vegetable stock doesn’t cover all of the vegetables, add water until the vegetables are all fully submerged.
  2. Season with salt, pepper, and onion powder. Cover pot and bring to a boil (it usually takes about 10 minutes). Once it reaches a boil reduce heat to medium and continue to cook about 20 minutes until potatoes are very soft when pierced with a fork. I personally like to let it simmer for about 1-3 hours to really let the flavors develop.
  3. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste.
  4. Once the vegetables in the other pot are soft and you’ve let them soak in all that flavor, add the thickened milk mixture to vegetable mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer).
  5. Add sour cream and mix well. At this time I do a taste test and if it needs to be more creamy, I add more milk or sour cream. If it needs more seasoning, I add some. And if the potato flavor isn’t coming through, I’ll steam some potatoes in the microwave and add them and let it cook in the soup mixture a few more hours.
  6. Your soup is ready! You can ladle soup into serving bowls and top with shredded cheese and green onions.
  7. You can freeze your soup too! I often make a large pot and portion out several batches to freeze for later. The soup will thicken as it rests, so if you happen to have left overs you can thin with a little water or milk when you warm it up. I recommend reheating over the stove instead of the microwave.

Ingredients

  • 8 cups potatoes (5-7 medium potatoes)
  • 1 cup onion 
  • 1 1/2 cup carrots (2-3 handfuls of baby carrots)
  • 2 cups celery (3-4 stalks)
  • 32 oz vegetable stock
  • water as needed
  • Salt (seasoned salt adds a little more flavor)
  • Black pepper
  • Onion powder
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 1/2 – 4 cups milk
  • 2/3 cup sour cream
  • Shredded cheese, chopped green onions or chives

Instructions

  1. Peel potatoes. Dice all vegetables (potatoes, onions, carrots, celery) and put into a large pot on the stove. Add in vegetable stock — if the vegetable stock doesn’t cover all of the vegetables, add water until the vegetables are all fully submerged.
  2. Season with salt, pepper, and onion powder. Cover pot and bring to a boil (it usually takes about 10 minutes). Once it reaches a boil reduce heat to medium and continue to cook about 20 minutes until potatoes are very soft when pierced with a fork. I personally like to let it simmer for about 1-3 hours to really let the flavors develop.
  3. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste.
  4. Once the vegetables in the other pot are soft and you’ve let them soak in all that flavor, add the thickened milk mixture to vegetable mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer).
  5. Add sour cream and mix well. At this time I do a taste test and if it needs to be more creamy, I add more milk or sour cream. If it needs more seasoning, I add some. And if the potato flavor isn’t coming through, I’ll steam some potatoes in the microwave and add them and let it cook in the soup mixture a few more hours.
  6. Your soup is ready! You can ladle soup into serving bowls and top with shredded cheese and green onions.
  7. You can freeze your soup too! I often make a large pot and portion out several batches to freeze for later. The soup will thicken as it rests, so if you happen to have left overs you can thin with a little water or milk when you warm it up. I recommend reheating over the stove instead of the microwave.

Posted by

Hi, I'm the founder of The PhDream. I'm a second year doctoral student who wasn't satisfied with just sitting behind a desk and writing papers. While my research may have an indirect impact, I wanted to engage more directly with the community and provide a platform to discuss neglected and sensitive issues. Along with that, I try to stay sane in my program by stress baking, glamming up even when I'm down, and sharing my dad-joke captions on the gram -- if only that creativity could translate into my research... Anyways, I'm always looking for contributors, collaborations, and people to eat my zelicious creations, so don't hesitate to reach out or follow me @ZuniJilani :)

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