A FRIEND of mine , posted a potato soup recipe, mine was similiar, she asked me to post mine and I kept forgetting :D
I use to cook for a few elderly families this recipe is the one Geraldine had and would have me fix quite often for them.
I added a few things when I copied hers down. with the cold weather ( we are 55 at 1045am ) this is soup weather :D
POTATO SOUP
INGREDIENTS
5-6 medium potatoes cut in 8ths
1 large onion chopped fine
1 cup finely chopped celery
1 cup diced carrots
1/2 teaspoon of celery seed
1/2 teaspoon nutmeg
2 cups of boiling water
2 tablespoons of olive oil
2 tablespoons of butter ( i use unsalted )
2 cups of milk ( i use soy milk or evaporated )
salt and pepper to taste
4 to 6 cloves cloves of smashed roasted garlic ( directions below )
DIRECTIONS
1.) HEAT dutch oven, when pot is hot drizzle with olive oil to prevent sticking.
add cut carrots, on medium high heat, cook carrots aprox 2 minutes add celery, cook another 2 minutes to tenderize, add onions, hwen these begin to to look clear, add potatoes, continue stirring for about 3 minutes.
2.) ADD 2 cups of boiling water, spices, when this comes back to a boil add the milk and the butter. bring back to a soft boil. ( dip out half of the soup ) with blender or emerser, blend 1/2 of the soup. add smashed garlic to the soup your are going to blend........ my pot is stainless steel so i blend the soup in my pot, ) once the soup is blended and slightly thick at the other half of the soup back into the pot, on low heat, I like to slow cook mine for another hour or more to blend the flavors.
Sometimes I have to add more water or milk.
Stir to prevent sticking.............. :D enjoy
NOTES AND TIPS : to roast garlice, there are two ways. I like to cut the tops off of a whole bulb, place on large square foil and place that in a small baking dish to prevent leakage, cut the top off of the garlic bulb, drizzle olive oil over the open end. sprinkle just a dash of salt. wrap in foil, while in baking dish, place in oven what ever you are baking at 350 to 450 degrees, for aprox 45 to 60 minutes. ( option: top with crumbled bacon, diced scallions, and shredded cheese )
THE SECOND WAY IS LESS TIME: 5 or 6 cloves of garlic, using a large knife or something heavy and safe :D slightly smash the garlic cloves, peel the outer skins off, heat up a small skillet on med high heat, :D in dry pan or a pan lightly sprayed with oil, add smashed cloves and cook until you can see the garlic cloves beginning to turn light brown and the smell will become less strong and more savory, if using right away, allow to cool slightly , mince and add to your recipe last. :D or place in air tight zip lock baggie and freeze or place in airtight container in fridge for up to three to four days :D
ENJOY :D it is really good and such a comfort food in cold weather :D
I use to cook for a few elderly families this recipe is the one Geraldine had and would have me fix quite often for them.
I added a few things when I copied hers down. with the cold weather ( we are 55 at 1045am ) this is soup weather :D
POTATO SOUP
INGREDIENTS
5-6 medium potatoes cut in 8ths
1 large onion chopped fine
1 cup finely chopped celery
1 cup diced carrots
1/2 teaspoon of celery seed
1/2 teaspoon nutmeg
2 cups of boiling water
2 tablespoons of olive oil
2 tablespoons of butter ( i use unsalted )
2 cups of milk ( i use soy milk or evaporated )
salt and pepper to taste
4 to 6 cloves cloves of smashed roasted garlic ( directions below )
DIRECTIONS
1.) HEAT dutch oven, when pot is hot drizzle with olive oil to prevent sticking.
add cut carrots, on medium high heat, cook carrots aprox 2 minutes add celery, cook another 2 minutes to tenderize, add onions, hwen these begin to to look clear, add potatoes, continue stirring for about 3 minutes.
2.) ADD 2 cups of boiling water, spices, when this comes back to a boil add the milk and the butter. bring back to a soft boil. ( dip out half of the soup ) with blender or emerser, blend 1/2 of the soup. add smashed garlic to the soup your are going to blend........ my pot is stainless steel so i blend the soup in my pot, ) once the soup is blended and slightly thick at the other half of the soup back into the pot, on low heat, I like to slow cook mine for another hour or more to blend the flavors.
Sometimes I have to add more water or milk.
Stir to prevent sticking.............. :D enjoy
NOTES AND TIPS : to roast garlice, there are two ways. I like to cut the tops off of a whole bulb, place on large square foil and place that in a small baking dish to prevent leakage, cut the top off of the garlic bulb, drizzle olive oil over the open end. sprinkle just a dash of salt. wrap in foil, while in baking dish, place in oven what ever you are baking at 350 to 450 degrees, for aprox 45 to 60 minutes. ( option: top with crumbled bacon, diced scallions, and shredded cheese )
THE SECOND WAY IS LESS TIME: 5 or 6 cloves of garlic, using a large knife or something heavy and safe :D slightly smash the garlic cloves, peel the outer skins off, heat up a small skillet on med high heat, :D in dry pan or a pan lightly sprayed with oil, add smashed cloves and cook until you can see the garlic cloves beginning to turn light brown and the smell will become less strong and more savory, if using right away, allow to cool slightly , mince and add to your recipe last. :D or place in air tight zip lock baggie and freeze or place in airtight container in fridge for up to three to four days :D
