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.
- 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
1/4teaspoon 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
- Put the olive oil and salt in a large pot over low/medium heat.
- 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.
- Add the flour and cook, stirring for 2 minutes.
- Add the broth slowly, stirring as you add.
- 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.
- Serve warm in a bowl. Add shredded cheese and chives or green onions.