I visited my family and my future grad school this weekend. I spent a total of 12 hours on the airplane and 4.5 hours in the airport. I was visiting my mom who is sick and leaving behind a boss who is sick. Me getting sick was inevitable. Even if I expected it, I don’t like it. Not one bit. So I made soup.
I have a new friend who just so happens to also have a food blog. Her’s in infinitely more professional, but she’s had hers for longer, so I can just hope to be as success as her one day. In my never-ending search for recipes I found this soup and it seemed perfect for a sick night. It was delicious and really pretty easy to make. It also makes a ton and is made of mostly common ingredients in your pantry, so it’s definitely something I’d recommend!
Hearty Potato Soup
6 medium potatoes, peeled and diced
3 carrots, diced
5 celery stalks, diced
2 quarts water (I just made sure the pot was about half full before adding the veggies)
1/2 onion, or full onion if small
6 T. margarine
6 T. flour (any kind will do, I used whole wheat)
2 tsp. or more of salt
1 tsp. pepper
1.5 cups milk
Once the water boiled, I dumped all of the veggies into the pot and cooked for twenty minutes. Depending on the size of the potato chunks, next time I would have cooked them about five minutes longer.
While the veggies were cooking, I chopped up the onion. Then I cooked the onion in the margarine until the onion was softened. I know it looks like a lot of margarine, but it does cook down and it’s what makes the paste for the soup. Also, keep in mind it’s way better than butter.
Then, I slowly added the milk, a little pour at a time, stirring constantly to make sure none of it burned. The process takes a little while, but the mix will get nice and creamy. This picture is when I had poured in about 1/2 a cup of milk.
With the stove still on low heat, I slowly added the cooking water about a 1/4 cup at a time. I stirred everything together, then would add another 1/4 cup of liquid. This picture was when I was about 1/2 cup to 3/4 of a cup in.
After about 1.5-1.75 cups of liquid, the soup was at the consistency I wanted. It’s totally up to you and also depends on how many potatoes you put into the mix. I added some extra salt to my bowl when I was done, but that is also a personal choice. It was exactly what the doctor ordered for this sick girl.