Tuesday, May 14, 2013

Potato Soup anyone?

I've been very busy with my job lately, so I haven't had as much time in the kitchen.   We've been eating a lot of one dish meals and soups with bread.   So...I thought I'd share one of my favourites with you.

Willow's Amazing(ly easy) Potato Soup
(feeds approx. 4)

1 quart chicken broth
6 medium sized baking potatoes, cubed
3 small carrots, diced
1 yellow or white onion, rough chop
2 celery stalks, chopped
1T butter
2 cups milk
2T butter
McCormick's Italian Seasoning Grinder Blend
Black pepper
1T flour or 1T cornstarch

Peel, cube and cook potatoes and carrots in just enough water to cover.   Drain water, slightly mash potatoes leaving some chunks.   Add chicken broth to the potatoes and carrots.   Saute onion and celery in 1T butter.   Add all to the chicken broth pot.   Bring to a slow boil, add milk and butter, as well as black pepper and McCormicks Italian Seasoning to taste.  I strongly suggest this spice blend as it includes cayenne, which adds a very nice flavor to the soup.  Turn down the heat and let cook uncovered for about 30 minutes or so, stirring regularly.   I prefer cornstarch to thicken my soups, but know that many prefer flour.   I add cornstarch to about 1/8th of a cup of very cold water, mix well with a fork and slowly whisk into my soup.   This provides a tasteless thickener without clumps. 

This is an easy, filling, delicious soup that makes a great dinner for those with busy schedules!  I often double the recipe if I need some freezer lunches for my husband.  This also goes incredibly well with my no knead bread recipe!!!

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