“Pray for peace and grace and spiritual food, for wisdom and guidance, for all these are good, but don’t forget the potatoes.”–John Tyler Pettee
Nothing satisfies like a warm bowl of soup. Hearty and filling, soup may be the ultimate in comfort food. Scientific studies show that the same food content, eaten as soup, will actually satisfy more than usual, causing you to eat less. Potato soup is one of our favorites, hence this “How to Make the Best Potato Soup Recipe” article.
In addition, in today’s stressed economy soup for dinner can stretch your grocery budget further than ever before, getting the most food for your dollar. Soups not only store well enough that you can make them in bulk ahead of time, but also are often tastier as reheated leftovers. These reasons alone are enough to add some soup recipes to your kitchen repertoire.
When it comes to both heartiness and bang for your buck, nothing can top soup made from the mighty potato. Rich and creamy, potato soup evokes the warmth of stone hearths stoked against cold autumnal nights. You too can bring this feeling into your own home kitchen. Here’s how to make the best potato soup recipe.
You will need:
- 5-6 russet potatoes
- 4-5 red potatoes
- 1 small white onion
- 2-3 cloves of garlic
- 2 teaspoons of salt
- 1 cup of at least 2 percent milk
- 1-3 cups frozen peas, corn, broccoli or other vegetable, optional
1. Chop the vegetables
Chop up potatoes into chunks about one to one and a half inches in size. The two varieties of potato, mealy russets and waxy reds, will give your soup a more pleasing, slightly chunkier texture. Roughly chop onion and garlic.
Place chopped vegetables into a pot large enough to contain them and fill with water to cover by about two inches. You can substitute chicken or vegetable stock if desired. Add salt.
How to Make the Best Potato Soup Recipe
2. Bring to a boil.
Bring the pot to a boil, reduce heat slightly and cover. Boil for about 20 minutes, checking periodically. You want the potatoes to be soft, cooked all the way through but not too smooshy.
This is also a good time to add in any additional frozen vegetables you want to add to the soup. Broccoli goes good with potatoes, as do peas. Corn will also be delicious, giving more of a Southwestern feel. Drain and reserve one cup to one and a half cups of the liquid.
3. Make it creamy.
Mash everything together lightly. You can use a regular potato masher for this, or just the back of a wooden spoon. Be careful not to work the mixture too much, as this will activate the natural glutens in the potatoes making your soup sticky and unpleasant.
One warning: absolutely never, ever ever use a stick blender when making your potato soup. Although it may be tempting to utilize what may seem like a handy shortcut, nothing will reduce your soup to flavorless sticky wallpaper glue faster than a stick blender.
Incorporate in the milk at this time. You’ll want to use at least 2 percent milk, if not whole milk. The milk fat will provide better texture for your final soup.
Now you are basically done with your soup. If it seems too thick to you, use the reserved liquid to mix in until you achieve the desired texture. Keep in mind, though, that you can thin out a too-thick soup but you can’t re-thicken a too-thin soup, so proceed with caution.
4. Garnish.
Anything that’s delicious on top of a baked potato will be just as delicious on top of your soup, from chopped up bacon, to cheese, to diced chives or green onions, or even a little dab of sour cream. Top with grated cheddar cheese, or serve in a bread bowl for extra heartiness. You can also mix in cubed, grilled steak or grilled beef stew meat for some protein.
Add salt and pepper to taste and serve.
Now you know how to make the best potato soup recipe. This soup goes equally great with a hearty winter holiday feast as an interesting substitute for mashed potatoes, or with a simple cheese sandwich for a filling lunch for one.
This soup will also re-heat well. You can either spoon leftovers into a bowl and microwave for about a minute and a half, or just re-heat the whole pot on the stove over very low heat, stirring occasionally (but again, be careful not to overwork it and activate those glutens).
With this soup in your recipe collection, you will never be far from that cozy hearth feeling. Share the warmth with your friends, family and loved ones. Happy cooking!
See also: Best Organic Food
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