So, finally got around to making those mashed potatoes with the remainder of this years potato crop--and ended up making potato soup instead. I used the Purple Viking potatoes, leaving the Yukons for the mashed potatoes Ill get to soon. The Purple Viking are crisp, white potatoes with a thin purple skin--theyre really pretty cause they have striations of different shades of purple. Anyway, damn if the soup isnt the best Ive ever made! I filled a 3-quart sauce pan a little more than half full with diced potatoes--I cut different sizes, none larger than half inch. Added water to cover, sprinkled with salt, and heated to a boil, stirring occasionally. When the potatoes were almost done, I poured out some of the water and added a can of vegetable broth (I poured the broth into a measuring cup and then filled the empty can with the discarded water so I would make an even exchange of liquid). When it began to boil again, I added two cloves of garlic, chopped and let simmer for several minutes. Then I added a packet of Italian dressing seasoning, stirred to dissolve and let it simmer a couple minutes more before removing from heat and covering. Then, I made a double batch of medium-thick white sauce (2 cups) using butter, flour, white pepper, and a 12 oz can of evaporated milk plus 4 oz water. When the sauce had thickened but not yet bubbled, I poured it into the potato mixture and stirred to distribute the sauce throughout. I covered the pan and let it cool before refrigerating. Dont know why people act like soup is so difficult to make from scratch. I was done in about 30 minutes.
Posted on: Thu, 21 Aug 2014 07:45:38 +0000
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