Potato Soup

Posted byNoriePosted inRecipe, Soup, VegetablesTags:
  • Potato Soup With Dill Pickles

INGREDIENTS:

  • 2 to 3 medium size Russet potatoes, peeled and cubed small
  • 2 TBS butter or olive oil or 2 strips of thick sliced bacon, diced
  • 1 small onion minced
  • 1 clove garlic minced
  • 1 clove garlic
  • 1 stalk celery minced + some leaves

  • 1 small carrot minced
  • 1/2 tsp. celery seeds (optional)
  • 3 TBS flour
  • 1/4 cup minced dill pickles (optional) if you are making it with dill pickles
  • 1 can chicken broth
  • 1 cup milk
  • Salt and pepper to taste

To save time, I cut the onion, carrots and celery in large chunks and chopped everything together including the garlic in a food processor until minced fine.

If using bacon, cook the bacon in a large sauce pot occasionally stirring until crisp. Drain most of the drippings then drop in the chopped vegetables and sauté together until they look cooked and limp. About 2 minutes of sauteing.

If using butter or olive oil, heat on medium then drop in the minced vegetables and do the same as above.

Add the flour and stir to coat the vegetables, about 30 seconds.  Drop in the rest of the ingredients; simmer until the potatoes are done stirring and scraping the bottom occasionally.  Use a potato masher to make it creamy or use a blender but leave some solid chunks. Add salt and pepper to taste.

Add a few slices of dill pickles in the bowls if desired. You can also add cheese.