Saturday, March 6, 2010
I love creamy soup no matter what kind. I remember after having Sam I had not eaten in almost 48 hours and they brought in some Cream of Broccoli Soup and it just tasted like the best thing I have ever eaten. (I am sure it was because it had been so long since I had food but they really do have great food down at that hospital :) But last night I decided to make Potato Soup. I usually like this recipe but it calls for cream cheese and I did not have any, so I found this other one. It was great but one thing I did was instead of making the roux I added some instant potatoes (because I had a small bag that needed to be eaten) and while it did thicken it nicely it was a bit too potato-y for me. I like the smooth texture that the roux would have created. It was still good though!!
6-8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb cheddar cheese
Peel, cube, boil, drain and "mush" potatoes to the consistency you like (after I did this I added my usual spinach. I used the food processer and chopped it up and then added it to the mashed potatoes. You could not taste it and it looked like parsley or another spice in the soup so the kids did not notice)
In separate pan, melt butter, add flour and cook while stirring for about a minute or so. (this is where I added the instant potatos intead of the flour)
Add half the milk and stir until lumps are out of flour mixture
Add remaining milk and on med-high heat, heat to a boil.
Stir almost constantly or it will scorch
After boiling, turn heat off and add remaining ingredients.
I served it with additional cheese, bacon and green onions. We all loved it especially Lydia. Enjoy!!
Recipe addapted from Recipezaar