Originally Posted by libby74
Good thread. If anyone has a recipe for a good, thick potato soup PLEASE post it!
I'm so glad you asked! My mom makes potato soup the way her grandmother made it, and great-grandma learned from her
grandmother, who came over on a boat from Germany when she was twenty-something... so it's authentic, by golly! No recipe, though... just general guidelines, and it's so plain and simple, that's all you need:Grandma Lane's Potato Soup
1. Peel a bunch of russet potatoes, cut them into rough chunks, and boil them in just barely
enough water to cover them.
2. When they're soft all the way through, turn the heat down low, add a small chunk of butter, and mash them. (Don't drain them! That water is full of flavor and nutrients!)
3. Add a very small amount of milk (2% is fine, but skim is icky) and stir it together over low heat. Keep adding milk until you're happy with the consistency.
4. If it's already thinner than you want it, take a separate pan and make a little roux (flour and butter cooked gently together to a milkshake consistency). Taste it to be sure the flour has cooked fully before you add it to the soup. Adjust with more milk if necessary.
5. Cut a large, sweet onion in half, cross-hatch the cut surfaces with a paring knife, and scrape the bits and juice into the soup. (Even though I love onion and normally use it in huge quantities, this soup is best with just a light touch of onion.)
6. Add black pepper and celery salt to taste; serve with shredded sharp cheddar. I like it with Keebler's Multi-Grain Club Crackers, and it also goes great with cornbread!
Optional: you can add some finely chopped carrots and celery while it's boiling, if you like.