Own Potato Soup Recipe

Hi, I’m Betty, welcome to Betty’s Kitchen. We’re going to do my very best original potato soup today. We’ll start by preparing our vegetables. Right here I have chopped up three potatoes. These are just a sample of the size that I used. I have three of them chopped up coarsely. I would say that they are maybe 1/2 to ¾ of an inch on the side, they have to be symmetric or perfectly shaped, just get them chopped up, and I have them steady in water because if I will going to let them stand for a while without water they will turn brown. Here I have one carrot, that’s all I needed here and I chopped it up a little finer. I would say maybe it is a quarter to one half inch on the side. And these dimensions are not extremely important but you do need to separate these vegetables into pieces instead of putting them whole into a pot. The third vegetable is onion and I’m just taking one medium sized, medium to large size onion and I used the kitchen chopper here, electric that was quicker and—to do, so we have that ready. Now what I need to do is need these. So I have half here with the colander and I want to drain them in the sink and then just bring it over the potatoes, remember three whole potatoes chopped up and get rid of that water, and then the carrots. One carrot chopped up, more finely and put them to the water, and then if this water got—it and use this as a base in order to hold that colander. I’m still to add—so I’ll just use a spatula and this is sort of mixed, it’s pretty fine, you don’t want big pieces of onion in your potato soup. So it’s going about something like that and that’s good enough I think. Now what I’m going to do with these vegetables is go over the stove and get them cooking. You need some margarine and what I have over here is one stick of margarine which has been melted in a deep skillet. So I’m going to cook my vegetables in here and then I’m going to salt them, I’ve got to put pepper on them not just as many because I don’t like the look of pepper—topping and get all of those vegetables and just go. And there might be a little extra water in there, that is not a problem, it will cook in. I’m going to stir this around because I want the flavors to be blended throughout not just in one spot for the onions and the carrots are there as a very subtle hint of flavor, but probably as much for that little tiny bit of color and as this cooks down you’ll see how it sort of blends in and makes it look just a little bit richer. So I’m turning that down because—topping and turn it back up so that I can hear the sizzling nicely and then I’ll be using the lid to cover it and it’s just—at that point I want to come and stir it occasionally and it may start sticking to the bottom, that’s fine. It may get a little brown, that’s fine, it just gives the aroma flavor to it. So don’t worry about any of those things, we just want these nice and soft, so that they can be mashed up and then we’ll finish up our soup. So you can begin to hear these sizzle, turn that up a bit, get you started on this, supple as it can be, it’s a very easy recipe and the chopping is anyway you want to do it, it’s not special that I have chosen these sizes, this is not just preferences, but get it cooking, that on pretty high heat so you could see it begin to cook. Cover it with the lid and then it doesn’t have to cook perfectly, they go way down and then—on the top, but they just wholes in the steam and cooks them better and also there’s popping that might come out here. Now I will be turning that down and let it just sizzle along, now check it every once in a while to start and then I may have done mashing when I come back to see you next. I’m back making my potato soup and you can see that the potatoes, the carrots and the onions are completely cooked and they have been mashed, you can stir them a few times just occasionally and then as it got near to done, on to the potato masher and mash them until they are pretty much like mashed potatoes but they’re lumpy. So we’ll turn that off and believe I did not forget the salt. I did put in probably one teaspoon, but you can just salt to your taste and you can taste of it at the end to see if its salty or not, if it’s not put a little more salt in. So what we’re going to do at this point is add milk and this skimmed milk and I put out two cups, I am just going about what I think might work because I never really measure anything and I’m trying to give you exact measurements. So just stir this around and obviously that’s now enough, that was about one cup, its going to take two cups easily and that’s not lump I have some more milk sitting over there and stir this around. I need to pretty much tell when its the texture that you would enjoy eating. And we’ll get all of that lumpy potato mix combined with the milk and that’s pretty much it. This is very hot, so if you want to heat it back up, heat to boiling and then turn it off. You don’t want to keep cooking it after this step. So what you can do is put this on a nice soup—or you can just use a ladle and put it straight to the dish. I like to garnish it with parsley and you can do that in the dish or you can do it for your whole pot here. So just some clean, fresh snipped parsley along the top after its all cooked, and that gives it a nice mild flavor and the color is beautiful and you hope that you’ll get a little bit of that in yours, that it continues to be served, it will get start around toward the bottom, but at this point it just remains on the top and that looks very nice. So I’m planning to remove my serving dish and use a ladle of any type you like, probably a fancier one would be nice here and just ladle that nice potato soup into your serving dish and its ready to go. So there is my very original potato soup. Now I have made some corn muffins to go with this. I started them while the potatoes are on the stove, so I don’t have to—let’s just take a look. Looks like they’re not done. So what I’m going to do is turn off the oven and get them out and place one in a serving dish so I can have it with my soup. Remember if you don’t know how to do this, go to my Betty’s very southern corn sticks and or corn bread. I decided to put them on oven this time, so you can use any of those options and then let’s just try to get one of these out, this one looks nice, do you see how nice it is on the bottom? Place it on your plate to serve, put a little butter there and if your bowl will fit there, you can set along side and there you have a nice meal.