It is starting to get cooler outside, always great soup inspiration, and well, to be honest, I just had a tooth pulled and needed something to eat and soft enough that it did not require a lot of chewing. I decided on potato soup. My potato soup never ever comes out quite the same. Other than potatoes and the creamy soup base, the other ingredients change depending on what is in my pantry and refrigerator.
The base for the soup is the most important part to me. I always start with onions, celery and carrots sauteed in a couple tablespoons of butter. Throw in a clove or two of garlic and two to three tablespoons of flour or some other thickening agent an stir until well absorbed. Next, add three cups of chicken broth and heat until it thickens. Don’t worry, it will seem way to thick. It is always way too thick until three cups of milk goes in. I use whole milk but you could just as easily substitute 2% or even cream if you want. After that, if it is still a bit too thick, add chicken broth to get the consistency just right. You’ll have to make that judgement on your own.
Then I add about 1 1/2 to 2 pounds of potatoes cubed up to bite-sized pieces. If there are any left over vegetables on hand, throw those in as well. That’s it! Of course you will want to season with salt and pepper along the way and you might want to add some other spice. Bay leave is usually a good choice but don’t overdo it.
Today, there was about 1/2 a pound of fresh chorizo sausage in the refrigerator. This particular batch had just a little bit of heat, which I love! Once it was browned it up in a skillet and drained on paper towels, to soak up most of the fat, into the pot it went. Boy did that spice it up perfectly. I have used bacon, ham, sweet Italian sausage or just about any other left over meats available to add, but even if you don’t the soup is still wonderful without any meat at all.
Swap something out, try something new and let me know how it worked out for you. Have fun with it!