Welcome back to Soup Week - it's Potato Soup day!
I've never made potato soup before. I'd always had it in the category of onion soup, which is something that I'd order in a restaurant, not make at home. I dislike slicing many onions at a time - although chopping onions can be a great test to see if anyone in your house (ie. your kids) would ever notice you weeping in the kitchen.
In my case, not so much. And it had nothing to do with onions.
I remember a couple of years ago - I'm pretty sure it was when my four kids were all between the ages of 3 months and 4 and 1/2 years - and I was so tired and I was just done and it was only 3:30 in the afternoon. There was fighting and throwing toys and several children crying and I wanted to cry too. So I did. Standing in the middle of a hurricane of a living room, surrounded by kids and toys and noise and no one noticed. They asked for cookies and drinks and the tv, and no one asked why mommy was weeping her heart out. That was kind of a low point for me, but we've come along way since then and now we make potato soup and people actually eat it.
Once again, I have to be quicker with the camera because the soup is gone.
Three kids ate the soup, two loved it and one asked if I could buy her a thermos so she could take it to school and eat it warm. I love that.
I billed this as Mashed Potato Soup because, um, I don't know why I did, but I felt that there'd be a more positive reception if it had the name of something they already knew and loved and ate.
This is what I did:
Saute two diced onions in some olive oil.
Add garlic powder and salt to the sauteing onions.
Peel and dice 7 medium sized potatoes.
I know, I also hate peeling potatoes. Just do it; it's a good soup.
Throw them into the pot.
Add enough water to cover the potatoes and bring it to a boil.
Lower the soup to a simmer and cover it for twenty minutes.
Let the soup cool while you pick the kids up from school or for 15 minutes, whichever is longer.
Using your handy-dandy immersion blender, blend the soup, but not that much. Leave some potatoes pieces whole, that way no one can accuse you of serving baby food.
The many potato soup recipes I've read all call for adding about a cup of milk at this point to make the soup creamier, but there were a few issues here. First, I wasn't looking for a dairy soup and second, the thought of pouring milk into the soup made me gag. I have milk issues. I might have mentioned them here.
To compromise, I poured in a small amount of unsweetened rice milk. I just couldn't add anymore, it looked to much like milk to me, but if you like a creamier soup - and I don't - feel free to add whatever dairy or pareve milk you have on hand.
Rewarm the soup and serve - I served it with grilled cheese sandwiches and tomatoes. Even though I don't eat bread, I love the whole idea of a soup and a sandwich together. Reminds me of my Bobby Toby and a snow day every time. We almost had a snow day here in Jacksonville today, except that we didn't. But the next county over did, and that must count for something.
Are you a Mom?
Of course you are,
your shirt is dirty :)