The Virgin Stove

Making everything for the first time

Comfort Food: Potato Anything Soup

I will never forget Tita Edith’s potato soup. She brought some at work last year and I loved it so much that I ate a lot of it. I wanted to replicate the recipe but failed miserably the first time I tried. When C got sick, I thought it was about time to try making this comfort dish again.

One essential tool needed is an immersion blender to get that smooth perfect texture. But if you want a chunkier version of the soup, you can just use a regular masher.

This recipe is very versatile. You can add any vegetables you like. Most use celery but since C hates it, I chose broccoli and carrots. Any type of precooked meat (ham, cold cuts, etc.) can also be used.

The soup can be stored in an airtight container and refrigerated. For some reason, it tasted even better the day after.

Potato Anything Soup

4 cups of chicken stock (or 4 cups of water with 2 chicken bouillon cubes)
1 medium onion, chopped
3 large potatoes, peeled and diced
Any vegetable(s) of your choice, chopped finely (approx. 2/3 – 1 cup) – I used 1 slim carrot and a small head of broccoli
2/3 cup diced cooked ham (or any precooked meat of your choice)
6 tablespoons butter
4 tablespoons flour
1 can (12 oz/354 mL) evaporated milk
1 teaspoon dried parsley
salt
ground pepper

Heat chicken stock. When boiled, lower heat and add the potatoes. Cover and simmer until potato pieces are soft and crumbly (around 20 minutes).  While waiting for the potato to cook, prep the other vegetables.

Using an immersion blender, blend the soup until completely smooth. Drop the onion, carrots and broccoli and simmer for another 15 minutes.

In a separate pan, heat the milk and butter. Right before it boils, turn the heat off. Transfer to a bowl and stir in the flour. I found that even if I use a whisk there would still be little bits of flour so I used the immersion blender again for that flawless texture.

Pour the milk mixture into the soup and stir until soup thickens. If soup is too thick, add a little water. Season with parsley, salt and pepper before serving.

[print recipe]

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