Potato Soup; best laid schemes….

This is another soup with as many variations as there are cooks.

One would think something this simple would be fairly standard, like Vichysoise, but it’s not.

Some like it puréed, some thicken it with flour; some like it thick, some thin; some use carrots, some wouldn’t think of it.

My mother made it with bacon, onions,celery, potatoes and cream.

This is mine….  And the last soup of winter.

My tulips and hyacinths are starting to come up..

Potato Soup

Total time: 60 minutes

Ingredients:

  • 4 medium potatoes, roughly chopped
  • 4 medium carrots, roughly chopped
  • 3 ribs celery, roughly chopped
  • 1 1/2 onion, roughly chopped
  • 1 tbs butter
  • 6oz (180gr) ham,  preferably dry-cured, such as Prosciutto, cut into small pieces
  • 2 bay leaves
  • 1 tsp Herbes de Provence
  • 4 cups (32oz, 960ml) water
  • 2 cups (16oz, 480ml) milk less 4 tbs for thickening
  • 3 tbs cornstarch (maizena) dissolved into 6 tbs milk

Potato Soup

 Instructions:

  • Melt butter in small soup pot or large saucepan. Add onion and sauté until it starts to get tender, about 5 minutes.
  • Add celery and sauté 5 minutes longer.
  • Add ham and sauté briefly.
  • Add carrots, potatoes, herbs and water.
  • Cover and cook until vegetables are tender, 30 – 40 minutes.
  • To finish: remove bay leaves.
  • Increase heat and add cornstarch mixture, stirring until thickened
  • Add remaining milk and heat through. Serve.

Note:  You could substitute cream for some or all of the milk for a richer soup.

Print Recipe

Best laid plans and all that…..

I had plans for the weekend. Projects that I wanted to finish and projects that I wanted to start. There was something about seeing the hyacinths peaking through the ground that inspired me.

Then I got the email.

There is an easy way to tell a geek from a non-geek: Announce that you received an email from Google.

The non-geeks will look confused and wonder who at Google would have sent you an email and what could they possible want from you (of all people).

The geeks will think ‘Oh, crap’, better check my inbox – there’s been an algorithm change and something’s up and something will need fixing and what can be wrong now and so on….

My email informed me that one of my sites had ‘mobile usability issues’.

On the one hand, one out of three with a problem is pretty good.

On the other hand, might as well give the other two an overhaul while I’m at it as it’s surely only a matter of time.

I knew exactly what the problem was, it had been on my list. Now it was at the top of my list.

I tried to explain in my French class (all non-geeks) why I spend so much time on the internet. I tried to explain that sites had to be maintained and kept current and updated and after that little bit of info all eight pairs of eyes had glazed over. (One of them had asked the question.)

I finally just told them I played games…..

They don’t do that either but at least they grasped the concept.

Now I can round up all the electronic devices in the house and start testing…..

4 thoughts on “Potato Soup; best laid schemes….”

  1. One thing that won’t have ‘mobile usability issues’ is this soup. One can imagine it would struggle surviving the trip from the stove to the table.

    And that photograph is fantastic.

  2. I make a combination of blended and chunky soups, but usually don’t use potatoes in my chunky soups. This looks delicious — reminds me a bit of a chowder.

    I’m afraid soup will be on our menu here for about a month more…not that I mind the soup. It’s just that winter has a way of lingering here. It’s 1° this morning, although it is warming up (somewhat) during the day.

  3. Thanks, Dan,,,,, And the soup in front if the fire – mobile enough for me…

    Betty, I often use potatoes to thicken the blended soups, too. We’re getting warm days (mostly) but the nights are still winter. Sigh….

Comments are closed.

Share via
Copy link