Soup makes me so unbelievably happy, especially as it’s getting colder. That’s not saying that I won’t put on a pot of soup in the middle of 100-degree Texas weather, because I totally will. But, as the chill slowly begins to take over the air, I swear it tastes even better.
While I love a variety of soups, my absolute favorite is potato soup. I firmly believe this goes back to high school, when I could actually buy food I would eat at school. In order to get a bowl of this coveted potato soup, you had to get to the cafeteria early. However, you really had no control over this, and if your last class before lunch was at the other end of the school, you were pretty much out of luck.
This made the ability to grab a bowl of it ever so sweet and the perfect lunch day. I would top it off with peanut butter Tastykakes and an iced tea (ahh teenage metabolism…). Quite honestly, I still love all of these things- I just don’t indulge in all three at the same time!
I do, however, enjoy the best bowls of potato soup. I need a firm mix of smooth and chunky, a little bit pureed and a little bit left alone. Add in some carrots, celery, and parsley, a dash of cream and soup heaven my friends. Stemming from my never-enough high school days, I tend to make a huge pot and have leftovers the next day, but I’m not sure you can ever have too much soup.
The BEST Fall Potato Soup Recipe
- 1 tablespoon butter
- 2-3 whole carrots, skinned and sliced
- 1-2 stalks celery, sliced
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 5-6 Russet potatoes, peeled and cubed
- 5 cups Vegetable Broth
- 3 cups Water
- 1/4 cup flour
- 1 cup water
- 1/4-1/3 cup heavy cream
- Salt, pepper & thyme to taste
- Chopped parsley
- Melt butter over medium heat; add carrots, celery & onions. Saute for about 4 minutes and add garlic; cook for another two minutes and add potatoes. Season with a LOT of salt and some ground black pepper and thyme.
- Add in broth and water and bring to a boil (note- you could use all vegetable broth but it has a stronger flavor than a chicken broth, so I like to dilute it with water). Cook for about 15, until potatoes are tender.
- Whisk together flour (or cornstarch if you want a bit more thickness) and water- add to the soup and let it cook for 5-7 minutes, until the soup starts to thicken.
- Remove about 1/3-1/2 of the soup and use an immersion blender (or food processor, blender, etc.) to puree the soup. Add it back to the soup and combine. Add in heavy cream to taste.
- Season soup with salt & pepper, and top with chopped parsley.
Can I even say how much I’m craving a bowl of this right now? Mmm, delicious. Feel free to add to it as needed- my husband likes some bacon on top, and others add cheese, but I’m a purist.
It all goes back to high school…