I don't remember a lot from my childhood, but there is one thing I do remember... chicken and rice... and potato soup.
I know, I know...potato soup is a lot like meatloaf. "If you say you don't like meatloaf [insert potato soup] then you haven't tasted mine." I have the easiest, yummiest, not for the faint at heart recipe you'll ever see.
I'm sharing it with you today...just because I like you...and because I guess I'm in the need of a little comfort. This recipe is best served with crusty warm buttered bread on a cool, rainy, long, hectic, busy day.
You'll need:
2 tbs butter
2 stalks celery, cubed
2 cups carrots, cubed
1 small onion, chopped
5-6 potatoes
4 cups chicken stock
2 cups water
salt and pepper to taste
poultry seasoning
rosemary sprigs
and a secret ingredient (read to the end)
Melt butter in a large stock pot.
Add chopped celery, chopped carrots, and chopped onion.
Saute for approximately 3 - 5 minutes until veggies soften.
Add in washed, chopped potatoes. I cube mine into bite-sized pieces.
Add in 4 cups of chicken broth and finish up with cold water, just enough to cover veggies. I like Trader Joe's Organic, Low Sodium Chicken Broth.
Next is the seasonings. I add salt and pepper to taste, approximately 1/4 tsp poultry seasoning, and 1/2 tsp of rosemary sprigs.
Giver her a stir, bring it to a boil, and let it simmer for approximately 15 - 20 minutes until potatoes and veggies are tender and yummy.
When all the veggies are cooked thoroughly, next you need the secret ingredient. Are you ready?
You will need one package of instant mashed potatoes: I like these.
Open the packet and begin adding in 1/4 cup at a time. Add the flakes into the soup, stir and wait about 2 minutes. Stir again. Continue this method until your soup reaches the thickness and consistency you like.
Once soup is thickened, serve in warm bowls with crusty warm butter bread and enjoy.
Now that's a comfort food!
Only By His Grace,
Billie