How to Make Potato Soup
To make potato soup, begin by boiling several pounds of potatoes in water until soft. Then, use a food processor to puree the cooked potatoes with several cups of milk or cream and some salt and pepper to taste. Once the potatoes are smooth, add the potato mixture back into the pot over low heat and stir in any additional ingredients you want to include, such as chopped onions or sliced bacon. Serve warm with cooked bacon crumbled on top of each bowl, if desired.
Choose the right potatoes
For best results, choose smaller potatoes. Russets, Yukon Golds and red-skinned potatoes are all excellent choices. When shopping, go for firm tubers that have a bright skin without cracks or blemishes. Since your potato soup will be blended, peeling isn't necessary.
Choose a great broth
For many soups, starting with a rich and flavorful broth is important. In a small pot over medium heat, add 3 tablespoons of butter, 1 cup of chopped leeks and 1 quart of chicken stock. When it’s done simmering, let it cool for about 10 minutes or until lukewarm, then strain it through a fine-mesh sieve into another container. You can freeze or refrigerate any extra broth for use in other recipes.
Add vegetables, herbs, and meat if you want
Aside from potatoes, you can add any other vegetables or meat that you want. Carrots, celery, leeks, cauliflower, cabbage and onions are a few options that pair well with potato soup. For flavor, pepper and bay leaves also go well in soup; rosemary is also a good option. You can also add herbs like thyme and marjoram as well as curry powder for a different taste altogether.
Use garlic, onions, and herbs for flavor
The easiest way to make sure your soup is delicious is adding garlic, onions, and herbs. These ingredients provide lots of flavor for a very small amount of effort. The more generous you are with these flavor-packed ingredients, the better your soup will taste. In general, use fresh herbs when possible and cook them in your soup near its end so they don't lose their flavor or get mushy. You'll be amazed at how much a few teaspoons of each can transform a pot of boring potatoes into something extraordinary!
Add cream if you want. Don’t add vinegar or other spices
Many potato soup recipes call for cream or other spices, but if you’re watching your calories or fat intake, you may want to make your potato soup without them. Although potatoes are naturally low in fat and calories, many recipes call for either butter or heavy cream (with or without added cheese). If you’re trying to avoid fats and/or manage your weight, look at lighter soups and consider substituting broth for dairy. As a general rule of thumb: Think healthy before creamy. You can also add salt sparingly. The amount of sodium in soup depends on what type of broth you use as well as how much salt is added during cooking.
Set it on low heat and let it simmer
The most important tip when making potato soup is to let it simmer on low heat for a minimum of two hours. If you want your soup thicker, let it simmer longer. And remember, we're just warming up here. Don't cook over high heat because you risk burning or charring it.
Serve with bread, saltine crackers, or croutons
Any bread you can mop soup up with tastes good, but croutons (fried or plain) add a little something extra. Croutons are usually made from stale bread and are best when they’re crunchy on the outside and soft on inside. For every two cups of soup you're serving, cut one slice of bread into cubes. (If you're making more or less soup, just adjust accordingly.) Spread them out evenly on a baking sheet, spray them with olive oil spray and bake for about 10 minutes at 350°F/175°C until golden brown. Sprinkle lightly with coarse salt and pepper after they come out of oven.
Unsalted food is like garbage
THANKS FOR READING MY OPOST ConversionConversion EmoticonEmoticon