Feb 18, 2009

Perfect Potato Soup

Even though I make a meal plan every week, there are plenty of times that I don't want what I planned. This dinner is a result of that. We were supposed to have leftover tacos but that just did not sound delicious. It was cold outside and who knows how much longer the cold weather will last, so I figured I better make soup at least once more.

I had a plethora of potatoes, so soup it was. And this was the best potato soup that I have ever made. Now, I did use a *little* butter, but hey...everything is better with butter!

P.S. Sorry for the craptastic photos. We switched out the bulbs in our kitchen light to try something different but they were so yellow! We have since switched back to the whiter bulbs. I cannot wait for summer so that it is light out longer!


About a Year Ago: Mediterranean Stuffed Chicken
Perfect Potato Soup

4 tbsp. butter, divided
1 tbsp. olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, peeled and diced
2 small cloves garlic, pressed or minced
1/4 c. chopped deli ham (or bacon)
salt and pepper
1 tsp. dried thyme
1/2 tsp. dried dill, plus more for garnish
7 medium potatoes, peeled and halved or quartered
1 tbsp. flour
1/2-1 c. milk
2 tbsp. chicken stock
1/2 c. Asiago cheese
1/2 c. frozen peas
green onions, for garnish
chopped parsley, for garnish
chopped basil, for garnish

Directions
1. Heat a Dutch oven over medium heat. Add 3 tbsp. butter and olive oil. Saute onion, carrot and celery until very soft, 10-12 minutes.
2. Add garlic and stir. Meanwhile, bring a large pot of water to a boil and add potatoes. Partially cook potatoes for about 6 minutes. (This will speed up the cooking process of the soup, but does not have to be done this way.)
3. After potatoes are partially cook, drain and let cool for a few minutes. Then, dice the potatoes and add to the pot of vegetables. Cook for about 5 minutes.
4. Add remaining tablespoon of butter and let melt. Add flour and stir everything together to coat in the flour.
5. Add the milk and bring to a slow boil.
6. Cover and let cook until potatoes are fork tender, about 10-15 minutes depending on how far along your potatoes were to start with.
7. Add cheese, peas, garnish and serve!

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