Thursday, March 17, 2011

Potato Soup


Potato was one of my favorite dishes as a child. My mom made it so well. The ingredients are simple and it's easy and quick to make. I make it often because not only is it good, it's cheap and filling and lasts a couple of days. I can usually get 2 dinners and a lunch out of 1 batch.

The directions are for a Gessler family size double batch. You may have to adjust based on your family size.

  • Potatoes (I use 12)
  • Chicken bullion cubes (I use 8)
  • Leek (I use 1)
  • Yellow Onion (I use 1)
  • Heavy Whipping Cream (I use 1 qt)
  • Salt and pepper
  • Chervil

Fill pot on stove top with water on high to warm up (I fill my large stock pot a little more than half way).
Add bullion cubes.
Peel and wash and cut potatoes into chunks add to water.
Bring water to a boil.
Chop leek and onion and saute in a pan, then add to boiling water.
Boil until potatoes are very soft (about 20 minutes).
Turn heat down and add whipping cream.
Use a potato masher to start to break up the potatoes (not too much, its not mashed potatoes) My husband likes chunky potato soup so I leave some chunks.
Add about a palm full of Chervil and stir up.
Serve with french bread or something similar.

It's very good, and very easy.


Shana said...

ok what is chervil? Its in your potato soup recipe :)

Kimmie said...

Oh Chervil leaves, it's a ground up leaf, you can find it in the spice section at the store.

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