Saturday, November 27, 2010

Potato Soup

I don't like potato soup from a can but I saw a recipe at Batter-Splattered that looked really good. I would have posted a picture but go here and check out this picture because it is much better than the one I took. It turned out very well and I would make it again.

Potato Soup
Serves four to six depending on how big the bowl
2 T olive oil
2 carrots, chopped
One stalk of celery, chopped
1/2 c onion, chopped
1/2 t dried thyme
3 T flour
2 c chicken broth
2 c milk -- 2% works fine, I haven't tried it with skim
2 good-sized potatoes, peeled and diced
1/2 c frozen or fresh peas
1/2 c frozen or fresh corn
1 c shredded cheese
1/2 c chopped ham
Chopped fresh parsley

Heat oil over medium heat in a large pot. Add carrot, celery, onion, and thyme. Saute for 5 minutes or so, until vegetables are soft. Sprinkle flour over veggies and stir for two minutes. Gradually stir in broth, then milk. Add potato, peas, and corn, and bring to a boil. Reduce heat and simmer until potato is soft, about 20 minutes.

To make it naughty, you can add the cheese, stirring until cheese is melted and smooth. Then stir in the ham.
Sprinkle with parsley, salt and pepper.

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