Potato Soup
Here is my original recipe for Potato Soup. It is tasty, but imbued with subtle flavors of minced onion, carrot, and parsley. A hearty soup, but incredibly quick and easy
Here is my original recipe for Potato Soup. It is tasty, but imbued with subtle flavors of minced onion, carrot, and parsley. A hearty soup, but incredibly quick and easy
- Carbohydrate 53.441295 g
- Cholesterol 0 mg
- Fat 0.329695 g
- Fiber 7.20600014257431 g
- Protein 6.166575 g
- Saturated Fat 0.0953075 g
- Serving Size 1 1 Serving (442g)
- Sodium 28.7155 mg
- Sugar 46.2352948574257 g
- Trans Fat 0.0743425 g
- Calories 235 calories
Step-by-step
- Prepare the vegetables as directed above.
- Melt the margarine in a deep skillet.
- Let the margarine heat up, and then add 3 chopped potatoes, 1 chopped carrot, and 1 chopped onion.
- Salt to taste (about 1 teaspoon).
- Sir the salted vegetables around in the skillet to coat them with the melted margarine.
- After they sizzle a bit, turn the heat to a fairly low temperature, cover with a lid, and let them cook until soft.
- Stir occasionally while the vegetables cook.
- If they brown a bit, that's fine--it just adds to the flavor.
- However, you do not want to let them burn.
- When the vegetables are done, mash them a bit with a potato masher (or spoon).
- They will look like "smashed potatoes."
- You will want to leave a few lumps.
- Now, remove them from heat and add 2 cups of milk.
- Stir around gently until you have soup of a nice consistency.
- You may heat the soup back up to boiling, but do not continue to boil it.
- It is not necessary to heat it, because it will still be very hot after the addition of the milk.
- Pour the soup into a soup tureen and use kitchen shears to mince some fresh parsley over the top.
- Terrific, hearty, lovely soup!
Swapping the margarine for whole butter alters the moisture content and introduces milk solids that brown faster, creating a richer base flavor. A heavy-bottomed, straight-sided sauté pan works best here because it distributes heat evenly across the surface while letting the diced carrots and onions sweat without scorching. Control the heat strictly under medium-low once the lid goes on, ensuring the starches soften uniformly over fifteen minutes rather than burning on the edges.
Achieving the correct consistency relies entirely on mechanical disruption of the cooked tubers rather than pureeing. Leaving distinct 3/4-inch chunks intact while partially breaking down the surrounding starch yields a velvety suspension without relying on heavy flour slurries or cornstarch. Over-processing the mixture in a blender releases too much free starch, resulting in an unpleasantly gluey mouthfeel that ruins the dish.
Pairing this hearty dish requires high-acidity elements to cut through the heavy starch and fat profile. A sharp, vinegar-dressed green salad with bitter greens like endive or arugula provides the necessary contrast. Thick slices of toasted sourdough bread rubbed with raw garlic offer a structural element for dipping into the thick broth.
Leftovers keep sealed in an airtight glass container for up to three days in the refrigerator. Reheat gently over low heat on the stovetop while stirring constantly to prevent the dairy solids from separating or scorching at the bottom of the pot.
