Monday, November 17, 2014

Creamy Potato Soup

I found this recipe here, but I made changes for it to work for me and the ingredients we had in the house. This has become our new favorite potato soup recipe! 

Creamy Potato Soup
Roux ingredients: 4 T flour, 2 T buter, 2 T olive oil (made separately then added to soup)
Soup ingredients:2 T butter
2 T olive oil
3 stalks celery (chopped)
3 carrots (chopped) or 1 cup of baby carrots
1 small yellow onion (diced)
4 C chicken stock
2 cups whole milk
1 1/2 cups half & half
2 T chicken bouillon
1 tsp kosher salt
1 tsp pepper
1 T parsley flakes
3 bay leaves
1/4 t turmeric
1/4 t garlic
5-6 medium size potatoes
1. Make the Roux first in a separate pan. Melt olive oil and butter in a saucepan. Sprinkle flour over top and whisk together until smooth and bubbly. It should only take a few minutes. Set aside. If you wanted to make gluten free you can use a corn starch or gluten free type of flour. 
2. In a dutch oven, or large soup pot, heat olive oil and butter over medium heat.
3. Add vegetables and sauté until softened. 
4. Add the rest of the ingredients, including the roux, and bring to a boil. I don't add the potatoes until this point otherwise they get mushy. Make sure to stir every few minutes to keep the milk from scalding.
5. Once boiling, turn down to low and simmer for 25-30 minutes, stirring occasionally.
6. Taste test and add more salt or seasonings. Remember flavors develop over time, so don’t over do it!