My mom put Potato Soup on the dinner table at least once a week while I was growing up. Simple with ingredients, and so big on flavor, it’s definitely towards the top of my comfort food list. I make it on a regular basis also, but never seem to think it taskes as good as what she made. Probably just a childhood memory playing tricks on me, since I make it exactly like she did.
Not really a recipe, she would just peel and small cube four medium potatoes. Place them in a saucepan with just enough water to cover. Add about one half onion which has been finely chopped. Salt and pepper and simmer until potatoes are just cooked through. Add two tablespoons butter and about two cups milk. Heat until butter is melted and milk is steaming. Serve with Saltine crackers. That’s all there was to it.
Now and then I like to make this fancier version using Camembert and cottage cheese. It also comes with a high falutin’ name, Potage Creme de Fromage. Let’s take a look at this creamier recipe for potato soup with cheese.
- 2 T. butter
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2-3 medium potatoes, peeled and small chopped
- ¼ C. all-purpose flour
- 2 cups chicken stock
- ⅔ C. milk
- 4 ounces Camembert cheese, rind removed
- ½ cup cottage cheese, drained
- Salt and pepper to taste
- Melt butter in a large saucepan. Gently cook onion and celery in butter for 5 minutes. Stir in flour and cook for 1 minute. Place chopped potatoes in pan. Gradually stir in stock and milk. Bring to a simmer and cook 15 minutes. (or until potatoes are tender) Cut cheese in small pieces. Add cheese and cottage cheese to soup. Stir 2 – 3 minutes or until cheese is melted.
- Season with salt and pepper. Sprinkle with chives.
Potage Creme de Fromage…It’s What’s for Dinner.
This recipe has been sent over to paradise, Kahakai Kitchen, for Deb in Hawaii’s Souper Sunday (soup, salad, sammies)