Many years ago a family member introduced me to a creamy potato soup made from simple ingredients. It was a delicious soup that different family members made their own special version of. My version was a favorite of my daughter’s (making it kid friendly) filled with a variety of vegetables masquerading as soupy mashed potatoes. A comfort food made with very little, inexpensive, satisfying, filling and tasty.
4 to 6 potatoes (I used golden but any potato will do) peeled
2 medium to large carrots (peeled)
2 to 3 stalks of celery
1 small to medium onion (peeled and cut into chunks)
2 cloves of garlic (peeled)
1 15 oz. can of evaporated milk (or 2% or full fat milk)
4 to 6 tablespoons of butter (have a stick available)
1/4 cup sour cream (optional)
parmesan or cheddar cheese
3 strips of bacon (or Hormel real bacon bits)
Scallions, Spring onions or chives
Peel and cut the potatoes and carrots. Cut into similar sized chunks. Wash and chop the celery and onion also into similar sized chunks as the potato and carrot. Peel the garlic and leave whole. Place all into a pot and cover with water (as you would to boil for mashed potatoes). Bring water to a boil and cook until the potatoes and carrots are tender in the center. Be careful not to over cook or the final result will be gooey.
While the potatoes are boiling (about 15 minutes), if you’d like to garnish the soup with fresh bacon, use a microwave safe dish and place a double layer of paper towels on top. Line with 3 slices of bacon (I cut mine in half to shorten their length), top with double layer of paper towels, bacon and finish with a double layer of paper towel. Place in the microwave. Start with 2 minutes and check the crispiness of the bacon. Add 30 second intervals until the bacon is crispy and can be easy crumbled. Set aside.
Remove the vegetables from the boiling water with a slotted spoon (or spider if you have one like the one in the picture) and place the mixture of vegetables into a food processor or blender. Depending on the size of your food processor, you may have to make the sour in batches and pour into a pot or bowl to rewarm with finished. Do not overfill and be very careful when working with hot items in appliances. Add some of the evaporated (or other) milk and a couple of tablespoons butter. Pulse to puree the vegetables. I personally prefer a consistency similar to soupy mashed potatoes and use more milk to loosen the mixture; but some of the other family members add some of the boiling liquid from the pot to thin the soup further. Sour cream may be added to the mixture at this point if desired (optional).
Serve in a soup bowl and top with desired garnishes, a dollop of sour cream, sliced or grated cheese of your choice, crumbled bacon and chopped green onions or chives. When my daughter was little, she just wanted cheese.
OPTIONAL : POTATO SOUP WITH SWEET POTATO
Several years ago I found a marbled potato recipe for Thanksgiving where mashed potatoes flavored with sour was swirled with a whipped, buttered cardamon sweet potato. I often tell a story about how my Mom told me she didn’t think she was going to like them. Then the week after having eaten the marbled potatoes, she ran out and bought cardamon to put in everything!
I had one large sweet potato and decided to experiment, creating the whipped sweet potato to either place into the center of the golden potato soup or make the sweet potato the star,
1 large or two small/medium sweet potatoes (peeled and cubed)
1/2 teaspoon cardamon
4 to 6 tablespoons of butter
I recently watched a demonstration on a Martha Stewart site where potatoes were actually “steamed” instead of boiled. The result was a less soggy potato (for mashed potatoes). I decided to use this method for the sweet potato.
To prepare, fill the bottom of deep sauce pan with about an inch of water; the put a steamer basket over the water and layer the chunks of potato evenly into the basket. Bring the water to a slight simmer and cover the pot. Depending on the size of your potato pieces it may take 5 to 15 minutes. Steam until a fork goes into the potato center easily.
With a pot holder or dish cloth lift the streamer with potatoes and place on a plate or bowl on the side. Pour out the water from the pot. Return potatoes to the pot, add cardamon and butter. Whip with a hand mixer until smooth. (As an option, milk can be added to make this mixture smooth like the golden potato soup if you want to swirl some of the sweet potato with that soup).
Above left: I used a small scoop to create of ball of the sweet potato and placed it in the middle of the golden potato soup. Right: I placed three scoops of the whipped sweet potato and poured a small amount of the golden potato soup around the outside. I topped each sweet potato round with a crispy piece of bacon, garnished with chopped green onion and shaved parmesan.
I was a single Mom for most of my daughter’s life and didn’t make a lot o money back then. I know what it’s like to try to stretch a buck, and still present something comforting, filling and satisfying for dinner. I hope this idea will work in your home.