Monday, September 20, 2010

Garlic Potato Soup

Potato Soup

With a bounty of potatoes to go through I figured we needed something that would use a few more than the potato rolls did. I used this recipe as a base and tweaked it to suit what we had on hand.

Makes: ~12 servings

About a dozen small-medium potatoes
4 cloves of garlic
1 medium onion
1/4 cup butter
1/4 cup flour
7 cups milk
1 cup chicken broth
1 1/2 tsp salt
1/2 tsp onion salt
1/4 tsp black pepper

WASH and PEEL potatoes
PEEL garlic cloves
BOIL a large pot of water
ADD potatoes and garlic
COOK until fork tender
DRAIN potato mixture
COARSELY MASH potato mixture

CHOP onion
COOK over medium heat in a small skillet until transparent

MELT butter in a large soup pot over medium heat
ADD flour, stirring vigorously and continuously until smooth
ADD milk and broth gradually, stirring continuously
BRING to a boil, keep stirring
COOK for 2 minutes or until thickened, keep stirring!

ADD salt, onion salt, and pepper
STIR well
ADD mashed potato mixture
COOK until heated through

My Thoughts
1. This soup was awesome! It had a wonderfully thick texture due to the mashed potato mixture and a nice balance of flavors.

2. The hubby suggested that the soup needed chunks of ham, which blew me away because he doesn't like ham, but he was absolutely right. Chunks of ham would make this soup perfect.

3. When peeling a dozen potatoes, don't get impatient and try to shove all dozen potatoes worth of peels down the disposal. Ask the hubby how we learned that one. ; )


  1. Oh holy moly, that looks divine!! YAY, I'm ready for some yummy fall soups, and I love potato!

  2. It was awesome Marissa! I would recommend trying it out (with some ham). : )


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