Written by Lio Rowan (Features Writer)
Winter has come and it’s cold outside. So cold that puddles of water ice over in the early mornings and our breath is a fog in our faces, as we all stay busy trying to keep warm; stocking up on Hot Cocoa, fuzzy socks, and heated blankets. A whole arsenal of warmth at our disposal. However, my tried and true way to warm up is a bowl of homemade potato soup, a staple in our house, and our hearts. Sharing a warm bowl of soup with your family captures the winter spirit. It’s super easy to make and absolutely delicious, and warm! A creamy soup perfect with grilled cheese warms the hands and the soul.
For this recipe, you will need 4 large russet potatoes, A white or yellow onion, three carrots, two garlic cloves, celery, olive oil, your choice of milk or creme, and 3-4 cups of Chicken stock (Cubes or concentrate)
Step One: Chop your vegetables, size doesn’t matter since we are puréeing it. However, make sure your potatoes are about the same size so they cook evenly.
Step Two: In a large pot saute your chopped carrots, onion, and celery in olive oil on medium heat. Stir occasionally until vegetables are soft. About 5-10 minutes.
Step Three: Add minced garlic, then your chopped potatoes. Let saute for two minutes. This is your chance to add any spices you want to it. Salt, pepper, rosemary. Anything you think might taste good.
Step Four: Deglaze your pan by adding one cup of chicken stock and stir for three minutes. Make sure to scrape the bottom of your pan.
Step Five: Add the remaining chicken stock, enough to fully cover the potatoes. Cover and let simmer for 20 minutes or until potatoes are soft
Step Six: Purée the soup until it’s completely smooth, you can do this with a blender, or electric mixer. Then add cream to your taste. It’s also good with cheddar cheese sprinkled on top.
Serve and enjoy! It stays good in the refrigerator for about a week. Feel free to stir in a tablespoon of water before heating so it’s not too thick.
The Claw 