Sunday, December 13, 2009

Mashed Potato Soup

December in southern California. What can I say? Pull out your long-sleeved t-shirts and warm sweaters, but leave room for tank tops and warm weather wear. We go from 80 degrees and sunny one day, to freezing winds, grey skies, and threats of rain the next.
As the weather began to turn colder and rainy this week, I found myself craving potato soup. I wanted something thick, creamy, and satifyingly warm on a winter night. This recipe does just that.
One word of caution though; I mashed the potatos with a fork before adding them to the soup, which caused it to *really* thicken up. Either, just cut up into small chunks, or if you mash them like I did, add more milk to the soup. I didn't add any additional milk to account for the extra starch and we wound up with a huge bowl of soup that was almost the consistency of mashed potatos. I loved it, but the husband was hoping for a more liquid-y texture. The original recipe, from Annie's Eats, calls for the potatos to briefly run through the food processor before being added to the soup.
This dish is incredibly filling, so don't worry about planning any side won't need them!

Mashed Potato Soup
Source: Adapted from Annie's Eats
Printable Recipe

5 baking potatos, scrubbed clean
4 tbsp. unsalted butter (I used salted as that's all I had on hand)
½ cup all-purpose flour, divided
6 cups 2% milk
2 tsp. salt (I started with 1 tsp. to account for the salted butter, and added more to taste)
Freshly ground black pepper, to taste
1 1/4 cups shredded sharp cheddar cheese
½ cup green onions, chopped
½ cup light sour cream

Additional cheese
Additional green onions
bacon bits


Poke several holes in each potato to allow steam to escape. Microwave the potatos for about 20-30 minutes, or until cooked through. Once microwaved, chop into small chunks or mash with a fork. I kept the skins on most of the potatos, but you can discard them if you like.

Melt the butter in a large pot. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the 6 cups milk and the remaining flour. Cook until thick and bubbling, about 6-8 minutes. Be sure to whisk thoroughly to ensure the soup does not burn on the bottom.

Mix in the potato, stirring to fully incorporate them into the soup. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.

Ladle into bowls and serve with your favorite toppings and a hunk of crusty bread.

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