Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
My Grandma was an Irish lass, straight from the countryside. Perhaps that’s why I find potato soup particularly comforting. Of course, I’ve hardly ever met a soup I didn’t like, but with the basic ingredients plus the many options for customizing (just a few ideas are included below), Grandma’s homemade potato soup gets a gold star from me every time. Here’s how to make it, and how to make it even better.
Ingredients –
- 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup of chopped sweet onion or green onion
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
- Water to cover
- 1 (12 ounce) can evaporated milk
- Shredded cheese, for garnish, optional
Instructions –
- Toss the potatoes together with the onion, celery, flour and salt and pepper. Set this aside to come together for about 10 minutes.
- Melt the butter in a big soup pot. Add the potato mixture and stir together. Add just enough water to cover the potatoes and bring this to a boil. Stir in the milk, reduce to a simmer and cook (uncovered) until the potatoes are tender, about 30 minutes. Stir occasionally.
- At this point, give it a taste and adjust the seasonings. Continue cooking until the soup has reached your desired consistency and thickness. If a less chunky texture is desired, you could use an immersion blender or potato masher to break up the bigger pieces. Garnish your bowl with shredded cheese, and serve immediately.
The “Everything’s better with bacon” Variation: Cook several slices of bacon to your desired doneness. Crumble or cut into small pieces, and set aside. Add the bacon to the potato mixture and proceed with the recipe as above. Be sure to reserve some bacon for garnish before serving.
Cajun Sausage Variation: Slice one pound of andouille sausage into small chunks and brown in oil. Add this to potato mixture and proceed with the recipe.
Cheesy Ham Variation: Add two cups of cubed smoked ham into the potato mixture. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese. Allow to melt completely before serving.
