Oh fall. It is nice to see you again. Your mild chill means comfy sweaters, warm snuggles and best of all…soups. Of course, we eat soups year-round. They are easy to whip up and a great way to use up whatever is lying around. However, I tend to stick to lighter, vegetable and broth based soups when the weather is north of 60 degrees. It makes everything a little bit more…comfortable. But, now it is October and that means food can be a bit more hearty. Seeing how potatoes are my favorite food, I thought that a potato soup would be ideal for this transition. It is a basic soup that can be tailored to suit the tastes of the consumer. However, it should be noted that adding carrots to the soup will result in a non-white potato soup which is something that I was trying to avoid (this time) for no particular reason. The results were great.
4 cups peeled and diced potatoes
1/2 cup chopped onions
2 cloves garlic, minced (or more to taste)
3 cups water or chicken broth
1 tsp thyme
5 TBSP butter
5 TBSP flour
2 cups milk
salt, pepper to taste
Optional – bacon, green onions, shredded cheddar cheese, chives
- Combine potatoes, onion, garlic, thyme and water/broth in a stockpot. Bring to a boil and reduce to a simmer. Cook until the vegetables are soft, approximately 15 minutes.
- Melt butter in a small pan (large enough to hold 2 cups of milk). Stir in the flour. Cook until the roux is slightly browned, c.a. 2 minutes. Add the milk and mix until there are no more lumps. Cook for an additional 3 – 5 minutes until the mixture begins to thicken.
- Slowly add the milk mixture to the pot with the potatoes. Heat through. Season with salt and pepper to taste. Garnish as desired.
Easy peasy lemon squeezy. Plus, without the garnishes this is a really tasty, inexpensive meal that warms and fills the soul (stomach) on a crisp fall day.
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