Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?” Judith Martin (Miss Manners)
Potato soup was the first soup I learned to make. Newly married,19 years old, in nursing school, and living on a very tight budget (fifty dollars a week before expenses) there was very little budgeted for food. The first soup consisted of boiled potatoes, salt, milk, and maybe an onion, We thought it was great on a cold winter evening. Well the budget has improved along with the cooking skills and the taste buds. Baked Potato soup served with a spinach & citrus salad was a perfect supper for the second Friday of Lent. This is a fast and easy soup especially if you have left over baked potatoes. They following recipe makes 4-6 servings.Gather together 2/3 cup flour, 1/2 cup butter, 7 cups milk, 4-6 baked potatoes, 4 green onions sliced, 1 1/4 cups shredded cheddar cheese, 1 cup sour cream, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon white pepper, extra green onion for garnish, and red pepper if you want a little heat.In a large heavy pot melt the butter at medium heat, stir in flour, continue to stir until you have a smooth, bubbling blond roux. Do not over cook or it will not thicken. Gradually stir in the milk, continue stirring until the roux and milk have thickened. Add the potatoes and onions, stir until it begins to bubble. Turn heat to low and gently simmer for approx 10 min. Do not allow to boil. Add peppers, sour cream, and cheese, maintain heat allowing cheese to melt, add salt to taste. Be sure to taste before and after adding the salt. The need for salt will vary depending on what kind of cheese you use. Top the soup with more green onion, a light sprinkle of red pepper, and a little extra cheese (for color). A hearty and filling soup, a great comfort food.
This years potatoes are already planted and up. Soon new potatoes and fresh peas will make their way to the table. 🙂