How to Make Potato Soup

White Cream Soup with Home Made Croutons

© Jackie Milligan

Feb 19, 2009

Back in the day, people had a less hectic lifestyle. Everyone gathered around the table for a delicious home cooked meal. Soups were brought to the table that had been simmered on the stove all day bringing comfort and warmth to the table, home and the stomach.

Never fear, these don't have to be a thing of the past. With some of the products now offered at the grocery store it is possible to make a deeply flavored and aromatic soup that will warm and comfort without having to spend all day in the kitchen.

This potato soup is equally delicious served with or without the home made croutons. Give it a try both ways to find your favorite. It can also be topped with crumbled bacon, a sprinkle of cayenne or even a dollop of sour cream and some chopped chives.

How to Make Home Made Croutons

Ingredients:

• 2 slices of sandwich bread
• 1/2 tbsp butter
• 1/2 tbsp olive oil
• 3/4 tsp Italian seasoning (or a mix of marjoram, thyme, rosemary, oregano, basil and savory

Preparation:

1. Toast bread lightly in toaster just enough to dry a little but do not brown it
2. Cut bread slices into cubes (whatever size you like)
3. Heat butter and olive oil in a skillet over med-high just until butter is melted
4. Add bread cubes to pan and stir frequently until butter and oil is absorbed
5. Sprinkle on Italian seasoning and continue to stir for one minute
6. Remove from heat

These croutons can be used immediately. If you would like to make extra, place them in a plastic container or a zip top bag and refrigerate for one week or freeze for up to two months. Don't store them out on a counter top or in a pantry; the butter and oil will turn rancid.

Potato Soup

Ingredients:

• 2# (about 4 medium) russet potatoes
• 1/2 yellow onion (medium sized, chopped)
• 2 tbsp butter
• 1 tbsp ham base (similar to bullion only this is a paste)
• 2/3 c shredded cheddar divided into two portions (some goes in the soup and some goes on top)
• 1 c milk
• 1 recipe white sauce (see ingredients and instructions below)

Preparation:

1. Dice potatoes into 1/3 inch chunks (more or less, does not have to be exact)
2. Place them with a little water (about 1/3 c) in a microwave safe dish and cover
3. Microwave potatoes until they are tender but not falling apart (about 6 to 8 minutes in most microwaves) They can be tested with a tooth pic
4. Meanwhile chop your onion and place it in a sauce pan with the butter over med-high heat
5. Saute until the onion becomes translucent
6. Reduce heat to low and add milk and ham base
7. Stir occasionally to keep milk from scorching
8. When potatoes are done, add them to the broth
9. Leave on lowest heat setting to keep warm while white sauce is made

White Sauce

Ingredients:

• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 c milk

Preparation:

1. Soften butter (do not melt) by leaving to come to room temp or in microwave
2. Mix butter and flour to make a paste
3. Heat milk to a simmer in a sauce pan
4. Add butter and flour paste
5. Stir in salt and pepper
6. Stir constantly while mixture boils for about 1 min until mixture begins to thicken
7. Remove from heat

Final Soup Assembly:

1. After white sauce has been made add 1/3 c cheddar cheese to potato soup base
2. Add white sauce to potato soup base and stir well to incorporate
3. Continue cooking for two minutes to thicken soup
4. Serve immediately by placing soup into bowls then top with part of the reserved shredded cheese and some croutons

The white sauce recipe above makes a wonderful base for many gravy and soup recipes.

A good source for soup base is Superior Touch. They make a wide variety of bases that come in organic as well as non-organic choices.

Potato Soup with Croutons

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