Lowly Potato Soup.
I could almost call this Stone Soup. It’s practically the same thing.
Wait, no. That sounds bad. This really is good soup. It’s seems to make a lot of something out of practically nothing. So, in that way it is like stone soup.
It is a very old family recipe.
Actually, like most things I say, I don’t even know if that is true. It seems like a very old family recipe to me, probably because we don’t have one of those families with a rich tradition of cooking — passing recipes from generation to generation — like some. I remember eating this as a kid. And it wasn’t my mom’s recipe. It was my aunt’s. And my aunt couldn’t cook. So how this recipe came to be a success is a complete mystery, unless it was never hers to begin with. Hence the lore that is is an “old family recipe.”
How’s that sound?
Anyway, this was yet another Meatless Monday where we were not together for dinner. I had my monthly bookclub meeting. It was being held at the best cook in the club and I wasn’t going to miss it for anything. Not even if swedish meatballs were on her menu. Oh my gosh. Those swedish meatballs…
…are fodder for another post….as soon as I wrangle the recipe away from her.
I will be eating meatless today (Tuesday) to make up for my Meatball Monday transgressions and will be looking forward to the potato soup. I should mention that Dave was leaving town again Tuesday, so I couldn’t just push Meatless off until today, because — by God, he was not missing another Meatless Monday, I was going to see to that. So I made them the soup before I left for bookclub. Simple as that.
So the soup. What can I say about it? It is very plain. It is very smooth. It is very plain and smooth.
And also, it is very cheap.
And for some reason, every body seems to love it.
Oh, and it is very, very easy. It must be, because, like I said, my aunt was able to make it without burning it.
But there is nothing spectacular about it. It is just creamy potato goodness.
Oh I forgot another thing: it is very healthy, too. Barely a fat-gram to its name. (Assuming you are not one of the non-carbohydrate freaks of nature.)
So here it is:
Aunt Rita’s Potato Soup (for lack of a better name)
- Russet potatoes, any size
- cold water to cover
- 3T flour
- 3T butter
- salt & pepper to taste
- cheese for garnish
- bacon bits if you are not partaking in Meatless Monday!
- fried homemade durkee onions if you ARE partaking in Meatless Monday*
* which I will post if anyone is interested. They were so good!
Put unpeeled, whole cleaned potatoes in a large dutch oven or saucepan with a lid. (for 4 people with left overs, I used 4 baker-sized potatoes) Cover potatoes with cold water by about 1/2″ – 1″. Bring to a simmer and partially cover. Cook until potatoes are tender. DO NOT THROW OUT THE BOILING WATER. Drain the potatoes, reserving the water.
Let potatoes slightly cool and peel. Put the potatoes back into the pot and mash. You can put them thru a ricer or food mill first, for perfectly smooth potatoes, or you can use a hand masher. The idea for this soup is to get it mostly smooth.
For the roux, put 3 tablespoons of flour and 3 tablespoons of butter in a small skillet, stirring together as the butter melts. Cook, bubbling, over low to medium low heat about 5 minutes — just until the mixture barely turns a shade darker. (If you are making soup for less than 4 or 5, cut the flour and butter to 2T each.)
Over low to medium heat, add the cooking water back to the mashed potatoes, stirring until smooth, then add the roux stirring well. Simmer 10 minutes or so, adding more water if soup is too thick. Salt and pepper to taste. (it will need salt!)
My cousins insisted that you had to put the shredded cheese into the bottom of the bowl, so of course we do, using cojack or cheddar or whatever else green-sided hunk of cheese we find in the fridge. Then, add the soup and top with garnish of your choice. The garnish being a Menke addition.
Here is the picture Morgan took of her bowl, with the fried onion crisps, which were my attempt to combat the yearning for bacon. They scarfed them up so fast there were hardly enough for the garnish. Lord knows there weren’t any left for me today, so I can’t say one way or the other if the idea worked.
And here was my bowl that I had for lunch today. I added some chopped frozen chives for a little kick:
OK, I lied. I couldn’t take it:
So shoot me. It wasn’t Monday.
Nat Alea from OK says
What a great recipe! I had never thought of mashing potatoes and not adding any cream. You know everyone has their “potato soup” recipe but I like the way that you did yours. We’ve always added onion and celery in big chuncks and of course you have to add bacon and lots of cream to it. Your recipe is much healthier and looks creamier than mine. I’ll have to try it next time I make potato soup. We had ours on Monday night too. Did you use your experimental potatoes??? I didn’t see any little red spuds in there, or did you plant them? OR did Lola follow my advice and eat them for you?!? Whatcha cooking tonight?
admin says
Hi Nat!
I did NOT use my pet potatoes. It was funny, too, because Dave sat down at my computer when he got home (I had left Safari open to my blog page) and yelled to me, “I KNOW WHAT YOU PUT IN THAT SOUP AND I’M NOT EATING IT!” So, it was a good thing! I had used that batch of taters just the week before, but now they are too mushy. I would be fearful that they would make it really, really gummy, as that’s what seems to happen as potatoes age…. I would love to save them to plant, but I don’t know if they can make it another 2-3 months!
Tonight…. Dave out of town…. Me heading out town tomorrow… Parents will be here…. making fresh bread…. and am considering….
POTATO SOUP LEFTOVERS!! Yee ha!
Nat Alea from OK says
ROFLMAO! I can actually hear Dave yelling at you (Of course in my husbands voice!). I still vote for Lola eating them for you. She looks like she’s got a cast iron stomache. I think potato soup is better the next day anyway.
Jay Morgan says
Mom and I had our meatless Monday also. We had a neat avocado bean etc. salad along with the heart stopping french bread soaked in butter and blue cheese. The week before we had grilled portabellos. Please note we have not stooped so low as to have Rita’s potato soup.
admin says
Yeah Dad? Well, you’ll be stooping that low when I serve the leftovers to you tonight!
Rita Dockry says
Yes, Jennie, I do burn almost everything–but never the potato soup. It is very economical and tastes delicious even if you have it 3X a week as we sometimes did. I consider it my recipe but I did get the basics from Mother Earth News back in the 70’s. Two ingredients that you missed were the beef boullion cube you put in the water when you cook the potatoes and the saltines that you crumble into the soup before you eat it. I just made a batch for Kara on Friday. Even Sean makes it out in California.
Aunt Patsy says
Hi Jennie,
Enjoyed your blog. I also make “Aunt Rita’s Potato Soup” … but not often enough even though it is a favorite. Lee and I also have Meatless Mondays and often on other days of the week than Monday. I would not say we did not pass recipes on in our family as I do have “family recipes” from my mother. All of my Thanksgiving recipes are from her…just think of the cheesy broccoli dish for one!!
Patsy
admin says
It’s the Famous Aunt Rita!!
So, I have my mom sitting here and she said, “SHE NEVER TOLD ME TO PUT A BOUILLON CUBE IN THE WATER! NO WONDER MINE NEVER TASTED QUITE RIGHT. SHE WAS HOLDING BACK!”
My take on it? Sisters never stop trying to one up each other.
Also: it wouldn’t qualify for meatless monday if I used the cube. I never knew to miss it!
Finally: We never knew about the cracker either.
And Aunt Patsy, too! Readers are being treated to both of my Mom’s sisters! Anyway, Patsy, I’ll give you the Thanksgiving recipes, though I am not overly fond of the cheesy broccoli recipe….
amy burke says
This was always one of my favorites!!! I always made sure I invited myself over when you had Potato Soup for dinner! YUM!
Michelle says
I love it! Mention your Mom, or an Aunt, and you’ve got the whole family chiming in. Cousins, where are you?!? I don’t think Patsy WANTS the cheesy broccoli recipe, she has it from her Mom and now you’ve gone and insulted it. It appears your Mom and Dad should start posting their meatless Mondays as they sound “gourmet” and delicious!
Cousin Kara says
Okay, I’ll chime in on the famous potato soup topic. I must admit as kids we did grow a little tired of the soup. My friend tells me she remembers me actually throwing it out my window one Friday night during Lent! She told me this as I was having her family over for dinner a couple weeks ago which was- Potato Soup! I now make it often- not 3 times a week tho! Kevy has even requested it for his whatever-you-want-for-your-Birthday-dinner. I like to add some spices to it and serve it more watery than creamy with some good bread for dipping. It is a lot thicker as leftovers so thats another reason I like it thinner the first time around. And BTW- my Mom is a fine cook! Especially if you like things a little crispy.
Aunt Patsy says
Hey Jennie,
Another “family recipe” I have passed on from Mom is her
Damn Good chili!
Nat Alea from OK says
AWW Jen! This is fantastic to hear from you family. I feel like I’m sitting at your kitchen table listening to all your family stories. I’m going to try the beef bullion cube next time I make potato soup. I can only make potato soup every couple of months because I could litteraly eat it every day and my family gets sick of soup pretty quick. Also, Jay (Dad), umm, could you give your recipe of your bread??? PLEASE- That sounds like it’s right up my alley. Jen, you can take your snow back now. I’m sick of it!!!!! This is the second time in a week that we’ve had a dusting of snow and it’s too much!!!! Thank goodness it melted about 20 minutes after it hit the ground. I’m ready for my 70 degrees that we should be having right about now.
Cousin Pat says
Mac geek farm girl blogger!
I am a huge fan of Potato Soup – we usually have a “batch” once a week. Due to the time constraints of our active teenagers, we have streamlined and tweaked our recipe which did start as you listed in the blog (with the bullion and saltines). We have good batches and bad batches but I am usually the only one who takes advantage of the leftovers! Always remember, potato soup expands in your stomach so if you are like me and can’t stop after one bowl – don’t plan physical activity on “Potato Soup Night”!
Kris Thomas (Peterson) says
jennie, i thoroughly enjoy reading your blog (amy shared it with me) i have 2 great recipes for your meatless mondays;(we love both of these)
Apple Curry Soup
2 tablespoons butter
1 small onion, chopped
1 tablespoon curry powder
1 tablespoon all-purpose flour
5 cooking apples, peeled, cored and chopped
3 cups warm water
3 teaspoons vegetable base or bouillon granules
3/4 cup half-and-half
1/8 teaspoon ground white pepper
Melt butter in large saucepan over medium-high heat. Add onion; cook for 3 to 4 minutes or until tender. Stir in curry powder and flour; cook for 1 minute. Stir in apples, water and vegetable base; bring to a boil. Reduce heat to low. Cook, uncovered, for 15 to 20 minutes or until apples are very tender.
Transfer mixture to food processor or blender container, in batches if necessary. Cover and process until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
Return to saucepan. Stir in half-and-half and pepper. Warm, stirring occasionally, over medium-low heat until heated through.
Makes 4 servings
Quinoa Cashew Chili Recipe
In a small saucepan place 1/2 cup rinsed quinoa
into 1 cup boiling salted water.
Cover and simmer 15 minutes~
In the meantime In a medium saucepan
Saute until tender
1 medium chopped onion
and 3 minced garlic cloves in
1/4 cup olive oil
Add:
1 potato diced
2 carrots sliced
1 1/2 cups water
Cover and simmer 10 minutes
Add the cooked quinoa
8 oz tomato sauce
28 oz can diced tomatoes
1 Tbsp chili powder
1 Tbsp cumin
Allow to thicken and the flavors to blend.
Add 1/4 cup pure maple syrup
1 – 1/2 cups cashews
Heat through and serve
Enjoy ♥
Augustus Halbach says
Man, my grandmother was from Sicily and she made the most incredible meatballs I ever tasted, like you had died and gone to meatball heaven. Sadly, she didnt leave a single recipe for us so I’ve been trying to figure it out on my own… slowly working my through the meatball recipes here, I still cant figure out what her secret ingredient was though!!!