Keri Cronin

Potato Soup

1 Comment

It is a beautiful autumn weekend in Niagara and we spent some time out working in the garden yesterday. This time of year means there is a lot of clean-up to do, but we also got one final harvest — we dug up two big buckets of potatoes! (If anyone wants any just let me know…seriously)

We decided to make potato soup today. We wanted a basic, classic potato soup. We looked online and in cook books for a recipe that we liked, but most were a bit too tarted up — rice in potato soup? I don’t think so! We came up with the following recipe and were quite pleased with how it turned out.

-6 medium potatoes, peeled & chopped
-1/3 c. onion, chopped
-1 clove of garlic, chopped
-1 900ml container of veggie stock
-1 Tbsp. cooking oil
-2/3 c. milk
-1 Tbsp. butter
-1 Tbsp. flour

Saute onions in oil until translucent. Add in potato and garlic. Cook for 5 minutes and then add veggie stock. Cover and let simmer until potatoes are soft.

In a separate pot melt butter and add in flour. Use a whisk to smooth out the lumps. Take 1 c. of the veggie stock from the pot of simmering potatoes and add to the butter/flour mixture. Stir until thickened.

Add flour/butter mixture to the pot with potatoes. Blend soup until smooth with an immersion blender. Blend in milk. Serve with grated cheese and (meatless) bacon bits.

Potato Soup

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One thought on “Potato Soup

  1. You don’t need to give away potatoes. They keep reasonably well.

    Key issues: cool, dry, NO LIGHT (makes em turn green)

    The basement is usually fine. And I took one look at those paper bags they sell for yard waste and thought “potato sack”. They work. And we even found some really small ones (sold as compost bags or something).

    You have to keep an eye on them and remove anything rotting right away or you’ll have a mess on your hands. But we had potatoes right through to February last year. And boy do we have lots this year.

    Another classic soup is potato and leek.

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