Jeff recently reminded me gently (for the millionth time) that he really likes potato soup. And so I set out to make some, from scratch, somewhat healthier than I am sure he likes.
Start with some potatoes. About three cups will do. I used russet. Obviously.
Cube ’em up. You want them to be small enough to be bite size.
Chop up some onion, too. About half a cup or so. More if you like onion. Had I had more, I would have probably used a whole medium onion.
You’re going to use some green onions, too. So cut some of those up. I used three. You could probably use six and still be happy, if you like green onions.
Ok so take some butter. Maybe like two tablespoons. Melt it in your Dutch oven or whatever you’re making your soup in, and then add your onions.
Then, after they soften (I’d say about ten minutes), you can add your broth.
Add some chicken broth. About two cups. I only used one initially, and the soup was VERY thick.
Add your potatoes. You’re going to want the potatoes to simmer for about fifteen to twenty minutes, so they get cooked.
You’re going to add your herbs at this point, too. I used parsley, which I would have used fresh had I had some, and fennel, seasoning salt, salt, pepper, and thyme.
Now you add some milk. And some cream. You can use just milk if you want it to be healthy, but I like a little thickness, so I used some heavy cream.
Now after you let it heat thoroughly, you’re going to puree half of your mixture.
After you puree half, you add it back to the soup, and let it heat thoroughly before serving. And of course, in true GMS fashion, we ate it too fast and didn’t get a final photo. But it was delicious. I promise. And hearty enough for dinner, too!
Here’s the recipe:
3 cups potatoes
2 cups chicken broth
1 cup milk
1/2 cup onion
3 green onions, whites and greens
1/2 cup heavy cream
1/4 tsp fennel
1/4 tsp seasoning salt
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/2 cup fresh parsley
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