Fall/Winter Meal Series
Happy November! Throughout the fall and winter months I will be sharing some of my favorite cold weather meal ideas with you. Each one is very simple and perfect for the busy homemaker.
Potato soup is a super fast, easy meal that is perfect for the cold seasons! It seems extra cliche to even write up a recipe for such a classic meal. I wanted a from-scratch version for my family and was not finding exactly what I was looking for so I decided to come up with my own. I decided I would share on the blog. Hope you enjoy!
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The Best Potatoes for Potato Soup
Many varieties can be used in potato soup, each one adding their own unique flavor. The basic guideline when it comes to making potatoes for soup is to choose a variety with mild flavor and that does not break down too easily when cooking. For this reason, potatoes to avoid would be- yellow potatoes, Idaho potatoes, and small/petite potato varieties.
In my experience the best varieties for soup making are Russet and Red potatoes. Russet breaks down a bit more than red, however, it holds well enough to give those delicious full potato bites. Red potatoes take a while to break down when cooking and give a mildly bold flavor to soups. The best part about either of these options is that the skins can be left in tact and add to the flavor of the soup!
Ingredients for Potato Soup
Making potato soup is a great place to start if you are new to the from scratch cooking game. It is simple, easy, and pretty much fail proof. The ingredients list is also simple. Here’s everything you need…
- Chicken Broth (learn how to make your own bone broth using this recipe!)
- Water
- Butter
- AP Flour
- Potatoes (Red or Russet are best)
- Mild Cheddar Cheese
- Real Bacon or bacon bits (topping; optional)
- Sour Cream (topping; optional)
Potato Soup from Scratch Recipe
Ingredients
32 oz. chicken broth
16 oz. water
1/2 stick butter
3 tsp. flour
6-8 large russet potatoes
8 oz. mild cheddar cheese
Bacon (optional; use as much as you desire)
Instructions
1. Begin by peeling and dicing six to eight large russet potatoes. The amount depends on your preferred thickness.
2. Boil the potatoes on high heat for 8-10 minutes or until tender when checked with a fork.
3. Set potatoes to the side (I put mine in the crockpot so I could easily reheat the soup later.) Add 16oz. of hot water.
4. In a medium pot melt 1/2 stick of butter on med-high heat. After butter has melted add three tsp. flour. Whisk together until thickened.
5. Add 32oz. chicken broth to butter/flour mixture. Bring to a boil then lower heat to med-low.
6. Add cheese 1/4 cup at a time until completely melted. Add additional seasonings (salt, pepper, creole, rosemary, thyme).
7. Cook bacon if desired. Add broth mixture to potatoes and gently stir.
Served best with grilled cheese!
If you enjoy these recipes I would love to hear from you! What are your favorite cold season meals?
Enjoy more from scratch recipes, motherhood, and homemaking posts from Little Wife in the Woods!
