Easy and Comforting Potato Soup for Jan. 74th
This Canadian "Spring" is leaving me feeling a bit like continuing hibernation... until June! I decided to cook up one of our favorite soups, for some comfort, after a cold hit our family a couple weeks ago.
*Note to Mother Nature: If you insist on the cold weather, at least end all the sniffy noses!? Peas n' franks!*
Q: What makes this recipe easy?
A: Chicken bouillon sachets (I used Knorr).
These are a pantry must have in my kitchen. They are best for when I don't have time to make a broth from scratch but still want to make soup that isn't straight from a can. You know, when I'm only feeling like a half-lazy mombie...
Prep: 20 mins Cook: 35-40 mins
5 Potatoes (medium-large)
5 cups Water
2 cups Milk
2 tbs Butter
1/4 cup Flour
1 tbs Dill
4 sachets Knorr OXO Chicken Boullion (or equivalent)
Salt and pepper to taste
Peel and chop potatoes into 2cm cubes.
Mince garlic cloves
Add water, potatoes, dill, salt, pepper, garlic, and sachets to large pot and bring to boil.
Once potatoes are soft (about 20 mins) reduce heat to low.
Mash potatoes until only occasional small pieces are left intact.
If you want creamier consistency blend 50% of soup in blender. (I skip this step for less mess.)
Mix the flour into the milk and slowly mix into the pot.
Add butter to the pot.
Stir and simmer until it reaches desired thickness.
Bowl it up with some shredded cheese for topping and buttery toast for dipping!