Wednesday, January 6, 2010

Potato Soup

The first time I made this soup, I did not use a recipe, thus this culinary creation was born! I also sliced my knuckle while slicing potatoes. Don't worry, I was able to act quick enough to avoid getting any blood anywhere near the food! Feel free to adapt this recipe to your personal desires. I will actually be trying it with kale in it at some point! If you are going to add kale, do it as the very last thing you add to the soup.


3 Tbsp butter

3 (or so) green onions

Diced garlic, roasted or fresh, as much or as little as you like

3 rounded Tbsp flour, or however much you need to achieve the thickness you like

Milk, cream, or half&half - I used about a cup

7 potatoes, peeled and diced

Shredded cheese for on top, optional

1. Put potatoes in a large pot of water, add 1/2 teaspoon of salt. Bring them to a boil and cook for roughly 10 minutes, or until tender but not falling apart. Drain and return to the large pot (turn the heat off).

2. While the potatoes are cooking, melt butter in a saucepan over medium heat. Add the green onions and garlic, and cook them for a few minutes. Add the flour, stir constantly until dissolved. It will become a thick, paste looking mixture - this is good! Add the milk, cream, or half&half while stirring constantly. Keep stirring until the flour mixture has been completely broken up and absorbed into the liquid.

3. Pour the sauce over the potatoes and stir. If you don't have the consistency you like, you can always add more milk to thin it out. Season with salt and pepper. When you dish it up, you can add cheddar cheese on top.


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