I often make potato soup in the winter months. Today I made a large enough batch to last for several days even if I eat it for lunch and dinner. Please enjoy this pictorial illustration of the process.
Stay safe everyone.
Be good to yourselves and to anyone who comes your way, even if you remain six feet apart.
#mytinylife #happyathome #makinglemonade
The Missouri Mugwump’s Pandemic Potato Soup
(Actually, just my normal soup recipe.)
Ingredients:
1-1/2 bags of purple potatoes (the small string bag; not sure of the size)(I checked; the bag is 24 ounces so I used 1-1/2 bags, washed and quartered or halved if smaller)
¾ lbs of crimini or baby-bella mushrooms (Use white if you prefer; I do not care for them.)
3 large carrots
½ onion (white or yellow)
½ red, yellow, or orange sweet pepper (Please do not use green!!!! As a personal favor to me.)
Coarse salt, to taste
Freshly ground black pepper, to taste
1-32 oz carton of the best vegetable stock you can afford or your favorite brand, unsalted
Optional: Red wine or soy sauce to deglaze
Light oil such as grape seed, about 2 T. in the dutch oven and ½ T. in the skillet
Tools:
3.5 quart or larger heavy Dutch oven
Small skillet
Wooden spoon
Vegetable peeler
Knife
Cutting board (I use one my father made from a tree that fell in my parents’ yard)
Spoon rest
Patience
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- My oil of choice: Grape seed. Turn heat under Dutch oven to medium high and add the oil.
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- Quarter the potatoes and put in the hot oil, to happily cook over medium heat.
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- Peel the carrots and remove the ends.
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- Chop the carrots into large chunks.
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- I use only crimini or baby bella. Rinse to clean.
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- Rough chop — don’t obsess!
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- Add the carrots and mushrooms to the cooking potatoes. Happiness magnifies! Stir with each addition.
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- One-half white onion, one-half red pepper.
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- More rough chopping!
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- Simmer the onion and pepper in grape seed oil for a minute or two, just to soften.
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- In they go! Hello! More stirring with that wooden spoon.
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- My broth-of-choice.
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- Add freshly ground pepper. . .
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- . . . and coarse salt. (In a lovely Fire King dish from my mother.)
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- All cooked but not too far gone.
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- Deglaze (with a bit of the stock, or red wine or soy sauce), then add the entire carton.
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- Bring to a boil, then reduce heat to simmer. You can serve any time but simmer at least 15 minutes, stirring once in a while.
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- Serve in a special dish, like this heart number nestled in my Aunt Bib’s tin porridger, with a sterling silver spoon, crackers or crusty bread, cloth napkin, and beverage of choice. Enjoy!