Delicious Potato Soup!
This is not an exact recipe, use whatever you have on hand. If you want to use parsnips or beets, use 'em instead of potatoes. Should you want to make a larger pot of soup, just eye up how many potatoes that you have and work with that.
When you make this recipe, you will boil your potatoes and carrots in one pot and when the vegetables are just about tender, you will gently saute the celery and onion in butter then quickly make a quick gravy like base to thicken the soup.
6 Potatoes, Peeled and Quartered
1 or 2 Carrots, Cut in Thirds Lengthwise
Water to cover these ingredients in a large pot. *
1 or 2 Celery Stalks, Diced
1/2 Small Onion, Diced
2 - 3 Tablespoons Butter
3 Heaping Tablespoons Flour, Seasoned with a Few Sprinkles Salt and Pepper
3/4 to 1 Cup Water or Milk
*You can make your potato soup meatless which tastes great already or you could add a 1/4 package of pre-cooked, drained and crumbled crisp bacon or 1 or 2 cups pre-cooked diced ham into the water with the potatoes and carrots to cook.
1. Cover the potatoes and carrots with water in a large pot. If you want to use potato water in your thickener, add a few cups of extra water to the potatoes. Add any pre-cooked meats, such as bacon or ham should be added at this time with the vegetables.
Cook the vegetables at a medium heat until tender. Remove from the heat and do not drain. Let cool for a few minutes as you will be mashing the potatoes and carrots in the water shortly. Remove any water for the thickener when necessary.
2. You can start this step when the potatoes are about half done. In a small frying pan, heat the butter at a low-medium heat and add the chopped onion and celery. Cook until the onions are translucent but not browned.
3. Blend the flour in 1/2 a tablespoon at a time into the onion mixture. Stop adding the flour when no more flour can be added to the butter.
4. Gently cook the flour for a few minutes to remove the raw flour taste. Turn the flour about to make sure that you cook all of it without browning the flour.
5. Blend the water to the flour and onion mixture gradually until a very thick paste texture is reached. The texture should be free of any flour lumps. Allow the mixture to heat gently for a few more minutes while stirring. Remove from the heat and set aside.
6. Using a potato masher or a very large spoon, mash the potatoes and carrots in the water in which the vegetables were just cooked. Wear some oven mitts and be careful. Your water will be nicely filled with the small mits of mashed potato. Leave little chunks of potatoes and carrots that are smaller than spoonsize.
7. When mashed to your approval, add the flour/onion mixture into the mashed vegetable water. Blend well and heat the entire mixture gently at low-medium, stirring frequently.
8. When the soup starts to slowly bubble, turn it down to low and cook for 10 minutes. Stir occasionally to prevent the soup from sticking to the bottom. The soup will will thicken and you can season it before serving.