Here in Seattle we have many..many….MANY rainy Winter days. So, I replace Sunshine with comfort food and soup is a Must-Have!!
As I was going through my Winter Recipes I remembered just how much I LOVE this dish! Cream of Potato Soup…yes, the GOOOOD kind! This is in NO WAY low Cal and should probably come with a Warning Label attached to your spoon. It is Creamy, Buttery, Hearty and Delicious…ALL of my favorite things and I want to share it with you!
CREAM OF POTATO SOUP
1 Medium Onion, chopped 3 t Worcestershire Sauce
½ C Chopped Celery 1 ½ t Yellow Mustard
½ C Chopped Carrots ½ t Celery Seed
4 Cloves of Garlic, minced 1 t Bacon Salt
2 T Chopped Parsley ¾ t Thyme
7 T Butter 1 t Ground Black Pepper
5 T All-purpose Flour
2 Cubes of Chicken Bouillon
3 C Chicken Broth
2 ½ C Whole Milk
1 C Half and Half
7 Potatoes, cut into ½-inch cubes
6 T of White Wine
* In a large stockpot, sauté onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 1 minute. Add broth slowly, stirring as you add.
Add milk, half and half, potatoes, Worcestershire sauce, mustard, bacon salt, celery seed, thyme, black pepper, white wine, and chicken bouillon.
Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. Once the potatoes are soft, take a potato masher to the soup and break up about half of the potatoes. Serve warm and garnish with cheese, crumbled bacon, sour cream and chives.
Cook Time: 40 Mins start to table
I like to serve my soup with crusty artisan bread for dipping. In this picture I have served it with crescent rolls and fresh homemade apple butter.