Potato soup

Potato soup
Originally uploaded by cncarter108

During the Spring you still get cold rains and they make you want to huddle up at home. Also during Spring I like to add bits of green in everything I cook and my soups are no exception. This recipe includes the steps to make a simple roux. Roux is one of those hard things to explain you have to go by what you see and what you feel when you stir. If you are new to rouxs this might not turn out right but it is still good practice. Just don't let it burn. This takes a lot of work but it is worth it.


Potato Soup

10 medium sized potatoes (I prefer Yukon golds for their color)
3 quarts of chicken broth
1 lb of smoked sausage, or ham, chopped
1 package of frozen broccoli (optional)
2 medium onions chopped
4 tbsp butter
8 - 10 tbsp flour
3 cups of cold milk
1 tsp of season salt
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tbsp salt

Peel and chop potatoes into large bite size pieces. Boil potatoes with chicken broth, add more water if needed to cover potatoes, and add salt. Boil until slightly tender but still firm in the centers. While potatoes are boiling sautee onions.

When potatoes are done start roux in a heavy pot. Combine 8 tbsp flour and seasonings. Melt butter and add flour mixture, stirring constantly. Stir until thick and kinda bubbly, if you think you need a little more flour then please do. You want your roux mixture to be about the texture of wet concrete. Slowly add cold milk constantly stirring. Slowly turn up the heat until liquid starts a light boil. Keep stirring and allow to lightly boil for one minute. You want to keep stirring to prevent from breaking the sauce, causing lumps, and possible burning your sauce.

Stir in part of the liquid from boiled potatoes; then add onions, broccoli, sausage, and potatoes. Pour in more of remaining potato liquid until contents of soup is covered with an inch of liquid. Stir throughly then allow to simmer for one hour. Stir soup often and turn down heat if soup starts to stick to bottom of pot.

When the soup is done you will have a great velvety and hearty soup. You can sprinkle on cheddar cheese, serve with your favorite bread, or serve in a bread bowl. I love potato soup, I like to curl up in a chair with my green blanket, and cuddle the warm bowl while I eat. Enjoy!

Ham and Beer Cheese Soup

1 cup chopped onion
1/2 cup sliced celery
2 tbs butter
3 cups half-and-half cream
3 cups diced ham
1 (16 oz) loaf Velveeta, cubed
1 can beer
1 cup broth, divided
3 tbsp flour

Saute' onion and celery with butter till tender and starting to caramelize. Add cream, ham, cheese, beer and 3/4 cup broth. Stir constantly until cheese melts. In a small jar or container with a lid add left over broth and flour. Sake it up until all flour is dissolved then add to soup; stirring constantly. Boil for one minute, stirring constantly. Serve with a little cheese sprinkled on top.

Creamy Noodle Veggie Soup

Two packages of Knorr's Sides Plus Alfredo Pasta Primavera
3 1/2 cups chicken broth
1 1/2 cups of milk
3 tbsp butter
1/4 to 1/2 cup of shredded cheddar
one can black beans, rinsed
1 tsp sea salt
1 tsp dried oregano
1 tsp powder garlic
1 tsp season salt
pepper

Bring liquids to a low boil (don't let the milk scold) then add pasta pouch. Stir in shredded cheese and spices. Let cook on medium for about 15 minutes. Just before serving throw in black beans. Sprinkle the top with slivered almonds and serve with a slice of toasted pumpernickel and you've got lunch.