Thursday, October 14, 2010

My Favorite Potato Soup

Whenever I was sick as a kid, my Mama would always fix me homemade potato soup. It seemed like she would slave over the stove forever for that creamy goodness. Turns out it was nothing more than potatoes and milk but it was still one of my favorites.

A few years ago just as Fall was making its appearance I threw together this soup out of basically nothing. It was late, chilly, and I was sick and did NOT feel like going to the store. Using a few staples I had around this soup was born and has quickly become my favorite grown-up potato soup. It's slightly sweet with just a hint of spice - but if you're like me, you'll add a little extra.

Potato Soup
Yield: 6 servings

2 large baker potatoes, peeled and large diced
2 Granny Smith apples, peeled, cored and large diced
1/2 lb. honey or brown sugar ham, diced
1 medium sweet yellow onion, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups water
1 1/2 tsp. Kosher salt (or Real Salt)
1/2 tsp. black pepper
Generous pinch of cayenne pepper
Generous pinch of ground cinnamon

Heat a large stock pot over medium-high heat and drizzle well with extra-virgin olive oil. Once hot, toss in your diced onions and ham and cook for 4-5 minutes, stirring occasionally, until the onions begin to sweat.

Add in your diced apples, garlic and dry spices and cook for an additional 3 minutes, stirring frequently. Add in your potatoes, broth and water and stir. (The liquid should be above the potatoes; if not, add just enough extra water or broth to cover.)

Reduce heat to medium and simmer soup for 25 minutes, or until potatoes are tender. Allow to cool for 5 minutes and then use an immersion blender to puree about half of the soup (you can also use a food processor.) Serve with a drizzle of heavy cream.

Enjoy! KC

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