Chris' Recipes

Bon Appetite!

Potato Soup

Written By: Chris - Oct• 06•12

A couple weeks ago, mid week I got a text from Nick requesting Bri’s favorite  Potato soup!  They joined us on Sunday for dinner and had asked in advance if I would please make a big batch so they could take some home.  You may wish to cut this recipe in half, because it makes a lot!  I used 10 lbs. of potatoes along with all of the other ingredients and there was not only enough for dinner, but I was able to send a big bowl (14 Cups) home with them, we froze about as much and also had enough for lunch the next day for a few extra friends!

Ingredients:

10 lbs. Potatoes
1 whole stock Celery
3 Large Sweet Onion
2 sticks Butter
4 Cups Chopped Ham (I used Turkey Ham!)
2 Quarts of homemade Chicken Stock
8 Cups Water
1/3 Cup Chicken Base – to taste – start with less, add more as you don’t want it too salty!
1/2 Cup Flour
1 Tablespoon Corn Starch
6 Cups Skim Milk
1/2 Cup Wondera
1 Pint Heavy Cream

Start by washing the potatoes and getting them into some boiling water to easily peel them.  Bill’s aunt Charlotte sent me this helpful hint some time ago and I had never tried it until now…  Well, my peelings didn’t slip off as easily as in the video, but none the less – I do find that this method was a time savor.  Click on this link, watch it and see if you find that peeling potatoes couldn’t be easier!

I ended up using a small small paring knife to “scrape” off much of the peelings, but none the less found that it did seem easier than peeling the entire ten pounds of them with a traditional vegetable peeler!  The potatoes end up being par-cooked.  While they cool, chop the onions and celery

Place half of the butter into your stock pot over low heat.  Season the onions and celery with salt & pepper and saute over medium heat, stirring occasionally until they become translucent

Chop the ham into small cubes and add it to the onions and celery.  Cook for about five minutes over medium high heat trying to caramelize and brown the meat some to draw out the flavors.  While it’s cooking, chop the potatoes into your desired size. (my kids like bigger chunks, so they were about the size of a nickle.)

Combine chicken flavoring to water and/or use home made chicken stock.  I used some of each because of what I had on hand.  I prefer the paste-like chicken base in combination to my homemade stock

Add potatoes to celery, onion and ham combination and cover with stock, continuing to cook over medium heat allowing he potatoes to cook through and become tender

Next, you’ll make “roux”, which is simply a base of flour and (fat of any type) but I prefer the richness and flavors of butter.  It is used to thicken and flavor sauces, soups, etc. Melt the other half of the butter in a sauce pan over very low heat.  Gradually sprinkle in the flour and immediately begin stirring.  Continue to stir the mixture constantly until it reaches a nice golden color

While continuing to stir, slowly add in milk, which has been mixed with the corn starch while cold – stirring constantly to avoid any lumps.  I decided that this wasn’t going to thicken fast enough, so i added some Wondra, which is a very finely sifted flour.  Continue to stir over medium low heat until the sauce thickens.

Pour the thickened sauce into the soup.  Once you are ready to eat, turn off the heat and add the cream.  Serve immediately.  We prefer to garnish with fresh Cilantro and a sprinkle of cheddar cheese.

Enjoy!

Cheers!
~Chris

 

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