}]; Noreen's Kitchen: What's for Dinner? Quick Weeknight Quick Potato Soup

Sunday, August 29, 2010

What's for Dinner? Quick Weeknight Quick Potato Soup

This week was the beginning of the new school year in our area.  My girls started school this past Wednesday.  Back to school always makes me wax nostalgic of my own school days.  I remember the eager anticipation of starting a new year.  Meeting a new teacher and seeing my friends on a regular basis after the long hot summer of separation.  It also reminds me of the comforting times spent around the dinner table with my family recounting the days activities.  Sharing in our happiness and our troubles.  It was a great time.  Truly a thing I did not appreciate until I had grown and realized how great it truly was.  As they say, absence makes the heart grow fonder.  This is true of people and of times in our lives.

The family times around the dinner table were made even more memorable thanks to the bountiful spread my mother would always put on the table for us to share.  After a long day at school, there were few things that one could appreciate more that some of mom’s home cooking!  I hope that someday my girls will feel the same, when they are preparing to send their children off into the world.  Coming home to a comforting and warm bowl of hearty soup is always a great way to fill their bellies and help their brains tackle all that homework that they will undoubtedly be bringing home with them.  

This soup is so easy to prepare, you will not believe that this silky creamy soup can be made in under an hour.  Pair this with a green salad, some crusty  bread and butter or soft cheese and you are well on your way to making sure that your children will be satisfied in body and soul ready to take on algebra, earth science or Shakespeare.  Give this a try, I know that you will be glad you did!

This recipe is well suited for a day when you don’t know what to make.  Perhaps you have half a bag of potatoes sitting under your kitchen sink ( I always assume that everyone does things the way I do)  Maybe you have a couple of carrots in the crisper drawer, along with the celery that you bought last week and the half an onion that you put away over the weekend, and some heavy cream half and half or whole milk, you have what you need to make this.  

Don’t have the aromatics?  Use some frozen veggies!  That ½ bag of frozen broccoli, is screaming to be picked to play on this team.  Whatever you have that would be suitable for a soup, would be great to get this going.  Do the potatoes in the broth and add what you want.  Don’t want to use the heavy cream, use milk or plain yogurt!  Make this your own, you’ll love it and so will your kids!  Simple, hearty and satisfying, and you didn’t have to spend the whole day in the kitchen killing yourself on this one either!  

Here is what you will need to make this recipe:

2 pounds of potatoes peeled and cubed (I used Yukon gold)
1 medium onion or about 1 cup chopped
4 stalks celery chopped
1 cup carrots chopped ( I used matchstick carrots that I chopped up even more with my hand chopper)
½ stick butter (4 Tablespoons)
4 cups hot water
4 chicken bullion cubes
1 carton chicken stock
¼ teaspoon celery seed
1 teaspoon poultry seasoning
1 teaspoon salt (use Jane’s Crazy Mixed up Salt if you can get it.  If not, no biggie!)
1 teaspoon black pepper
1 cup heavy cream (or ½ and ½ or milk or yogurt)
Crumbled Bacon
Cheddar Cheese
Green Onions
Dollop of Sour Cream

In a large deep skillet or stock pot,  Melt butter, add onion, celery and carrots.  Sautee until soft and onion is translucent.  Add potatoes and give things a stir.  Combine bullion cubes or powder with hot water and add to pan along with entire carton of chicken stock.  Stir in celery seed, poultry seasoning, salt and pepper.    Cook over medium high heat for 20 to 25 minutes or until potatoes are soft, but not falling apart.  Towards the end of the cooking time, mash some of the potatoes while stirring, to thicken the soup with the starch of the potatoes.  Turn heat off and add heavy cream and whisk lightly to combine.  Allow to simmer over low heat for 5 minutes.  NOTE:  don’t allow the soup to boil otherwise you may risk breaking the cream and although it will taste fine, it will look really nasty.  

Serve this to your family after a long day.  Share, laugh, love and make memories over steaming bowls of this hearty soup that says “I Love You”.  

I hope you try this and I hope you enjoy it.  Until next time:  See Ya!

1 comment:

  1. I just found you this past week on the YouTube..and my kids just love ya..and I do too! In our house we have to feed many people..I am the mother of 5...and many times I need recipes that still you BUTTER!! and HEAVY CREAM!!! Those wonderful products that aren't used much in foods because they are seen as evil....LOL.....anyway..I LOVE THEM...and love recipes that use them.... This past weekend I picked up ingredience to make chicken Divan....it looks so marvelous... Would it completely ruin it to boil some rigitoni and slip them into that casserole??? I thought I may try it...just to stretch the mal for all the kiddies...
    Thank you for being so nice and I appreciate your videos...Blessings!


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