Potato Soup

With this cold spell we’re having all across the U.S., warm soups just feel right. They help take the chill away and paired with some fresh bread, they can be a wonderful comfort food. This potato soup is one that my family has enjoyed for years. I’m sure the recipe originally came from a cookbook, but over time it has evolved and now I just consider it my mom’s recipe.

Potato Soup

The great thing about this hearty soup is that it seems really creamy, thanks to cooking down starchy potatoes and mixing them with milk, but it’s actually not all that bad for you because instead of using heavy cream like a lot of potato soups do, you use skim milk as the base. It’s also great for vegetarians as this is a rare potato soup recipe without associated bacon bits or other attempts to make it into a baked potato soup. Of course baked potatoes have their place, I just prefer them not to be in my soup bowl.

Soups can take a while to cook sometimes too, so they can be tricky for weeknight meals. Not this one. It’ll easily be ready to serve in well under an hour from start to finish. Not too many dishes to wash and a meal your whole family can enjoy.

After browning onions in butter in a large saucepan or soup pot, potatoes and carrots are added along with caraway seeds for an extra unique flavor and are boiled in water until tender. The soup is thickened with a little bit of flour and after simmering for a short while, skim milk is stirred in for that creamy effect. Enjoy…and stay warm!

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Potato Soup

Yield: 4 servings

3 tablespoons unsalted butter

1 cup diced onions

3 cups peeled and cubed potatoes

1 carrot, grated (or 1 cup of matchstick carrots)

3 cups of water

2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon caraway seeds (optional)

2 tablespoons all-purpose flour

3 cups skim milk

Directions:

1. In a large saucepan, melt the butter. Brown the onions in the melted butter.

2. Add the potatoes, carrots, water, salt, pepper, and caraway seeds. Bring to a boil then stir in the flour.

3. Reduce heat to low and simmer for 20 minutes.

4. Stir in the milk and bring to a boil again.

Nutrition Information:

Per serving: 282 calories, 9 grams of fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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2 thoughts on “Potato Soup

  1. Comfort Food | Louise's Lexiconology January 23, 2014 at 2:14 PM Reply

    […] Potato Soup (thedinnerpages.wordpress.com) […]

  2. Quick Herb Bread | The Dinner Pages March 3, 2014 at 5:33 AM Reply

    […] some reason I associate this bread with cold weather. Probably because my mom often made it with Potato Soup which was one of our favorite winter meals. Warm fresh bread is good all the time but it just […]

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