Pinkapotamus: soup

Sunday, December 4, 2011

Creamy Potato Soup

One of my favorite things about the winter HAS to be the CREAMY soups! They are one of my absolute favorite meals.. EVER.. so I make them ALOT!

So here is my version Creamy Potato Soup

Ingredients

Soup Base

1/2 onion (chopped)

1/2 cup baby carrots(chopped)

3 stalks celery (chopped)

9 potatoes (5 peeled and chopped, 4 unpeeled and chopped)

2 small cans chicken broth

2 tbsp canola oil

salt and pepper to taste

Rue (cream sauce)

1/4 cup butter

1/4 cup flour

1 1/2 cups milk

Heat canola oil in a large pot. The chop onion and saute with salt. Once onion is browned add chopped carrots and celery.

Saute until tender. Then add both cans of chicken broth.

Then add potatoes.

Season with salt and pepper. Bring to a boil then simmer on low until potatoes are soft.

While soup is cooking make your rue. Melt butter in pan.. careful not to burn.

Once melted whisk in flour.

When combined whisk in all of the milk, stirring constantly until boiling.

Once boiled season with salt and pepper and simmer lidded stirring occasionally for about 30 minutes.

Once the soup is cooked put half in a blender and blend until smooth.

Then add to soup.

Next add the rue and combine.

We love to serve this soup with bacon bits, shredded cheese and croutons!

Oh yum!

Hope you cozy up to some warm soup on a cold day this winter season!

It's alot of steps.. but sooo worth it!

I am sharing with

Love,

Pinkapotamus

Thursday, September 16, 2010

Nothing could be finer than creamy soup at the diner! Being from NJ diners are a staple of teenage life and beyond. I can't tell you how many hours I spent drinking coffee, hanging with my friends and eating cheese fries with gravy.

Now as an adult I love the diner for its soup. It has saved me many nights of cooking, especially on Sunday when they have my favorite creamy turkey soup!

So here is my own version of Creamy Chicken Leek Soup that tastes just like it came from the diner! And by the way.. once again.. it is not LOW FAT.. but atleast lower fat!

Ingredients

The Soup

4 Chicken breasts

1 onion

2 cups of baby carrots

4 stalks celery

3 leeks (cleaned really well so it doesn't taste sandy)

2 64oz cans of chicken broth

3 TBLS canola oil or olive oil

1 cup rice

salt and pepper to taste

The Rue (yes I have posted this before but it really versatile!)

1/4 stick butter

1/4 cup flour

2 cups milk (your choice of % I use 2%)

salt and pepper to taste

I make the soup first so that it has time to simmer during the day.. the longer it simmers the better the flavors. First heat the oil in a large pot. Then chop the onion and saute, add a little salt.

Once browned saute all of the vegetables.

Pour in both cans of chicken broth. Then add the chicken. Salt and pepper to taste. Let the soup come to a boil then turn the heat down to low and let it go!

About a half hour before you are ready to serve the soup add the rice and make the rue.

To make the rue, melt the butter in a medium sauce pan over medium heat.

Once the butter is melted add the flour and whisk.

Once the flour and butter are combined add all of the milk..

do NOT let the flour mixture burn! Stir constantly until the milk comes to a boil. Then add salt and pepper to taste, turn the heat down to low and simmer covered for 1/2 hour. Stir occasionally.

Once the rue is done add it to the soup and Viola! You have a creamy soup that is buttery and thick without using cornstarch as a thickening agent.

We like to be really bad about this soup and top it with a pat of butter and some fresh ground pepper! Hope you enjoy this souper Sunday soup as much as we do!