Every year, when the weather chills I get a litany of calls from grocery store aisles. The conversations go something like this:
“Hi mom, I’m at the store. Tell me what I need to make potato soup.”
And I smile and happily recount the list of simple ingredients as memories swirl in my head from days gone by when my four daughters were little and my pocketbook was lean. There is nothing like this simple staple to warm hearts and fill hungry bellies. It’s the ultimate comfort food.
This year, as my brood gathers for the holidays, soups and chewy ciabatta bread is on the menu. One of my son-in-laws will be replicating the Olive Garden’s Zuppa Toscana (it’s his specialty!) and me? You guessed it! Potato soup!
Now you will find all sorts of fancy and elaborate recipes online and in cook books. Some require broths and other ingredients like chicken or ham, broccoli, carrots or cheese. My recipe is all about paying homage to an amazing nightshade edible tuber, the esteemed pomme de terre, the magnificent potato!
So just as I would tell my daughters from memory each winter, I’m sharing my recipe with you.
5 lbs of Red Potatoes, peeled and quartered
1-2 sweet onions, chopped
2 12-oz cans of evaporated milk
1 cup of butter (2 sticks or 1/2 pound)
1 TBS salt (plus more to taste)
2 tsp fresh ground pepper
Optional: cornstarch to thicken
Place onions, potatoes and salt in a large stockpot. Add enough water to completely cover the potatoes. Boil, uncovered until the potatoes are soft.
Blend in the evaporated milk and butter. If your soup is too soupy, you can use a tablespoon or so of cornstarch to thicken. Have a taste and season to your liking, adding the pepper and additional salt.
And if you must, you can always add the extras I mentioned above. My kids like to add shredded cheese and bacon bits. Me? I like it simple. Warm, smooth, filling. The perfect dish on a cold sleety day! Yummy in my tummy! Stay warm everyone!