To be honest we had this when the Husband had his wisdom tooth extracted. Yes that was a few months ago because it is soft and mushy. So this is a tooth extraction friendly approved meal! Okay back to the soup. Even though was made a while ago we are only posting this now because I think its perfect for the coming autumn weather. The time when we would crave for something warm and hearty like this soup! Potato Soup RecipeWe have potato soup pretty often, especially late september and in the winter time. Most of the time the Husband is the potato soup maker and he does make pretty amazing German style potato soup. Alright my only other reference to how potato soup taste like, believe or not was the potato soup I had while I was working in a German restaurant in Singapore, a billion years ago. We will definitely post on the German style potato soup soon too!
Potato Soup Recipe
Sorry for digressing! Getting back to this potato soup, it is a more creamy sort of potato soup, unlike the German potato soup that has semi pureed potatoes in the soup. It is *ahem* not the healthiest kind of soup, so be warned because silly me only realise what went in when I started making it, especially when I saw the amount of a certain ingredient that went in the soup. It is really tasty but not something you could have as a meal on its own, which was what we did. I imagine it will be great in small portions as starters to warm the belly. If that makes sense…
Potato Soup Recipe

Feeds 8 people (found this recipe from allrecipes.com)

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham*

3 1/4 cups water

2 tablespoons chicken bouillon granules*

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

* We did not add any ham because the Husband said I bought the wrong ham and I was devastated when we could not add the “ham” I bought!!

* Changing the chicken bouillon to vegetable bouillon and without the ham this is become Vegetarian. 

Pin It on Pinterest

Share This