Cream of Potato Soup

If its cold outside, and you are feeling even a little under the weather, this is the perfect dinner. Filling, easy and quick to make, and delicious. Great with a few slices of fresh ciabatta bread. The Austrian Crescent Fingerling potatoes from last weeks share are amazing here too, they turn out super flavorful with a buttery texture, can’t be beat.


4 C of potatoes (washed and cut into ½ inch pieces)

2 large carrots (washed and cut into ½ inch pieces)

1 medium sized onion (chopped)

2 cloves garlic (chopped)

1 T butter

2 C chicken stock

2 C water

1 C milk or half & half

1 t thyme

1 t oregano

1 t cayenne pepper

salt and pepper

In a medium sized soup pot melt the butter over medium heat. Add the onions, herbs and salt, saute for 5 minutes or until translucent. Add the garlic and stir for another 3 minutes, then add the carrots and potatoes. Stir until incorporated and fragrant, then add the chicken stock and water, cover and bring to a boil, reduce heat to a mild simmer for 10 minutes, stirring occasionally.

Remove the lid and add the milk, adjusting heat to maintain a steady simmer. Stir often, adding milk if the liquid level drops more than a few inches below the vegetables, and cook until the potatoes can easily be pierced with a fork, about another 10-15 minutes, and the soup begins to thicken up.

Garnish with salt, pepper and fresh parsley or minced carrot greens, and serve with a big piece of toasted bread. Excellent dinner, immaculate leftovers.

| January 16th, 2013 | Posted in Recipes, Roots |

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