Tonight I made some cream of potato soup, adapted from a recipe I found at AllRecipes.com. Below is the recipe as I made it, along with some notes on possible modifications to make next time.

I served this to a group of friends tonight, and everyone seemed to enjoy it. The only possible adjustment I would make is to reduce the cayenne pepper for anyone who doesn’t like spicy foods.

6-8 servings.

• 2-3 tablespoons olive oil
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 large stick chopped celery
• 1 medium carrot chopped
• 2 tablespoons chopped fresh parsley
• 4 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 pint (2 cups) heavy whipping cream
• 1/2 cup whole milk
• 4 red potatoes, cut into 1/4-inch slices
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons mustard powder
• 1 pinch ground allspice
• 3/4 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon seasoning salt
• 2 tablespoons dry white wine
• 1/4 teaspoon ground cayenne pepper (I used 1/4 tsp, but the soup had a bit of a bite–which I like, but some people might prefer only 1/8 tsp)
• 1/4 teaspoon chicken bouillon powder
• 1-2 cups shredded cheese
• 1-2 cups fresh chives or green onions, chopped

Directions

1. Put the olive oil and salt in a large pot over low/medium heat.
2. Then chop the vegetables, and as they are ready, add them to the pot: Onion, garlic, carrot, celery, parsley. Saute until the onions are soft, but not brown.
3. Add the flour and cook, stirring for 2 minutes.
4. Add the broth slowly, stirring as you add.
5. Mix in remaining ingredients except the cheese and chives or green onions. Allow to simmer until potatoes are soft. Approximately 25-35 minutes. When potatoes are soft, lower heat to keep soup warm until ready to serve.
6. Serve warm in a bowl. Add shredded cheese and chives or green onions.