Tuesday, January 19, 2010

Mashed Potato Soup


I like to fly by the seat of my pants... it's just the way I am. I like to try to make things I love, without a recipe. I will almost always love it, but will just as often, not write anything down.
So, I will try to tell you how I made this soup, 2 times already!

Ingredients:
4-5 medium size potatoes, peeled and cubed
2 garlic cloves, minced
1/2 white onion, finely chopped
3-4 T butter
1.5 cup chicken broth
1.5 cup heavy cream
1 tsp chili powder
salt & pepper to taste

Garnishments:
bacon
chives
cheddar cheese

Method:
Boil potatoes in a large pot -- until tender, when pierced with a knife, but still holds it shape. Drain potatoes and set aside for a few minutes.
With same pot, over a medium heat, melt butter and add onion and garlic to just translucent. Season with salt & pepper.
Then add chicken broth and bring to a boil.
Once boiling, add heavy cream and chili powder. Then add potatoes and season again with salt & pepper.
Simmer on low heat for 15 minutes. The potatoes will start to mash a bit and the heavy cream will thicken. If soup is too thick, add a bit more broth or water, til desired consistency.

on a side note....
when I place any food on the table, my kids automatically say, ewww. but once they tried this, they ate it up... no fighting or struggling to make them eat. and one of my kids called it, mashed potato soup - and it stuck!

3 comments:

Aubrey said...

YUM! My neighbor just brought over a bag of potatoes and I didn't know what to do w/ them. Will make this over the weekend. Thanks for sharing!

Cassidy said...

this was so good, everyone loved it.

Nancy said...

I made this today and it was GOOD! I made a few changes to it since Erik is allergic to onions. I omitted onions, added 2 cups of sharp cheddar cheese and about 1/2-3/4 cup of Salsa Verde-(to get the green chili's AND tomatillo falvor). Simmered until smooth and creamy. I called it my Not so Low Cal Southwestern Cheesy Potato version of Jamies Mashed Potato soup. ha! It was GREAT!