Creamy Potato Soup
Have I mentioned my intense pregnancy potato cravings? Fried potatoes, baked potatoes, mashed potatoes, sweet potatoes, buttered boiled potatoes, potato chips, hash browns… really, I want all the potatoes in the world – in every delicious incarnation – on a plate in front of me right now, please and thank you.
Hence the yam fries and sweet potato soup swiftly followed up with creamy potato soup.
I think the craving may have something to do with our little spud being conceived on Prince Edward Island (the province is famous for them – when I was a kid, PEI schools actually closed for potato harvest…)
This was actually our wedding song and first dance. (I should probably regret revealing that! Ha!) But really, it’s no wonder that’s all I want to eat, right?
Anyway, I’m sorry, future child (if you’re reading this), for any unwelcome conception details – let’s get back to the soup. Which tastes like a luscious, creamy baked potato in a bowl! I didn’t peel the potatoes, so you get the skin’s earthy flavour (plus all the nutrients). A hearty dollop of sour cream is swirled in, and then the bowls are showered with green onions before serving.
It is SO addictive. Soup made its way into lunches, afternoon and bedtime snacks – I successfully polished of the entire pot on my own in a day and a half.
You could make it even better with bacon (what can’t you make better with bacon?) – just chop a slice or two and cook until crisp before the first step of the recipe. Set aside the bacon for topping the finished soup, and proceed with the recipe using a few drips of the rendered bacon fat to saute the onion…
You could also stir in (or top it with) some shredded cheddar.
When I was in New Brunswick for Christmas, my mom took me antique shopping. We found this adorable little shop in the middle of nowhere, full of beautiful treasures – like this antique box, lace doily, and these salt and pepper shakers that say “Sussex, N.B.” on them (Sussex is a small town near where I grew up). I love them!
- 2 tbsp butter
- 3/4 cup coarsely chopped onion (from about 1 large)
- 2 stalks celery, coarsely chopped
- 1 clove garlic, minced
- 2 large baking potatoes (I used russets), cut into 1″ chunks (skins left on)
- 2 cups chicken or vegetable broth
- 1-2 cups milk
- Salt and pepper
- 1/2 cup sour cream, plus additional for serving
- 2 green onions, finely sliced crosswise
Heat butter in a large saucepan over medium heat. Add onions and celery and cook until softened (but not browned) – about 5 minutes. Add garlic and saute 1 minute.
Stir in potatoes and chicken broth. Cover pot and bring to a boil over high heat, then reduce heat to medium and continue cooking, covered, until potatoes are very soft – about 25 minutes.
Stir in 1 cup of mik, and puree the soup (either using an immersion blender, or by transferring it in batches to a standing blender).
Stir in sour cream, then add remaining 1 cup of milk, if desired, to achieve the thickness you like. Heat through, then season generously with salt and pepper. Serve with a dollop of sour cream, and shower with sliced green onions.