If there’s one thing I’m learning about the way Germans eat, is that they love their bread and they love their potatoes. I mean, why not? Bread is just…well…delicious, and potatoes are packed with vitamins. I will defend the potato until I die, I don’t like to see it getting bullied. It has had its fair share of haters and there’s just no reason to put up with that kind of prejudice anymore.
It’s time to make that potato work for you.
I really don’t have a fair audience when I cook. My husband likes just about everything and there are few things that my kids routinely dislike. I guess that makes them good taste testers.
It’s also very hard to tell when a recipe is good. Any good cook desperately wants people to like their food. So, how to do you gauge the amount of excitement towards a dish? I’ll tell you. When your 8 year old and 6 year old ask for the same leftovers TWO days in a row. Yes, my friends, I said two. They could’ve had anything else in the refrigerator. Sandwiches, PJ&J, wraps, a mommy lunchable, egg salad, tuna…nope they chose leftover potato soup, in a thermos, of course.
There really aren’t too many nights when I’m alone in the kitchen. I don’t mind. Since I started working, it’s just extra time I get to spend with the kiddos. I need it.
The base of the soup is carrots and celery. Add some onion, if you have it. Sauté in olive oil or canola oil.
I apparently missed a couple of pictures. This could have been because I added a lot of potatoes and a lot of stock, so I had to switch my cooking apparatus. I needed bigger. This makes a ton of soup, so feel free to cut the recipe in half, if you aren’t keen on leftovers.
This isn’t really a pretty picture, but it shows how I mix my flour with milk. I don’t like clumps, so I get this mixture pretty smooth. A little whisk works great, so does a fast hand with a fork.
I took out 4 cups and blended it until it was pureed. This is the secret to an even better consistency and creaminess.
Pour it back in and heat through. Add the cheese and stir until it’s melted. Yeah, sorry about the arm. She was doing so well, I didn’t want to interrupt.
Try it, you’ll be happy you did.
- 2 Tablespoons olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cups diced Yukon gold potatoes, scrubbed and skins on
- 8 cups homemade or store bought stock, chicken or veggie
- 1 teaspoon salt, or to taste
- ½ teaspoon paprika
- 1 cup low fat milk
- 3 Tablespoons all purpose flour
- 1.5 cups cheddar cheese. freshly shredded
- In a large stockpot or Dutch oven, heat olive oil over medium high heat
- Add carrots and celery, sauté until soft, add salt and paprika
- Add potatoes and stock, bring to a boil
- Boil until potatoes are soft, approximately 5-7 minutes (depending how big they are diced)
- Turn the heat to medium
- Ladle out 4 cups of soup and transfer to a high powered blender
- Puree until smooth
- Add back into soup and stir
- In a separate bowl, mix milk and flour
- Add to the soup
- Turn heat to low
- Add cheese and stir until melted.
- Remove from heat