Wednesday, January 29, 2014

Mashed Potato Soup

Mashed Potato Soup
It's been cooooolddddddd. My Ohio peeps had a -10 degree day yesterday. In NYC we don't usually get quite that cold, but back during the first polar vortex whatever, we did have a 10 degree day. Which is still pretty darned cold. That is the day I made this soup. And...finished this soup. I ate 3/4 of it by myself before Michael came home. I recommend doubling this recipe or you'll end up with a fiance heckling you for being a "hungry hungry hippo".
Mashed Potato Soup
 This is my first time posting a soup recipe on the blog, and there are a couple reasons for this:
  1. I don't eat a lot of soup. I like it, but not like A TON (with the exception of my grandma's chicken-endive AKA wedding soup. But I don't have the skills to make that yet. And also, this soup is a major exception. I think I'll be making it a lot.)
  2. Before this recipe, my homemade soup attempts did NOT work out. I made a couple atrociously bland soups that poor Michael had to choke down and they sort of scarred me and made me scared of making soup.
Mashed Potato Soup
Like...let's just wrap our minds around this concept: Mashed Potato SOUP. I loooove mashed potatoes, AND I like pierogies, and with the addition of onions and cheese to this soup, it's also kind of pierogi-like.

It is a luscious, creamy, hearty soup (Michael said he could imagine Ivan Denisovich eating this. He really liked that book from Senior English...anyway...). It tastes like you're eating soup-y mashed potatoes BUT kicked up a notch by the nearly caramelized onions, and cheese--cheese makes all things better.

 Mashed Potato Soup

Adapted from Katie's Cucina

Mashed Potato Soup
Serves 3-4
Ingredients:
  • 2 tbsp. butter
  • 1/2 small onion, diced
  • 1 tbsp. all purpose flour
  • 1 and 1/2 cups (fat free) evaporated milk
  • 1 cup milk (0-2%)
  • 3 cups mashed potatoes
  • salt, pepper, cheese, and parsley-to taste
Preparation:
  • In a soup pot, over medium heat, melt butter and then add onion. Cook, stirring frequently, until golden (about 10 minutes).
  • Add flour to onions and stir until combined.
  • Stir in milks and cook for 1 minute.
  • Add potatoes and mix in until they're completely broken up. 
  • Cook on medium-low heat for 10-15 minutes until smooth and creamy. Season to taste.
  • Serve in bowls and top with cheese and parsley.
Mashed Potato Soup
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