Potato soup was one of the first soups I taught myself to make.
Creating something without a recipe was a big step for me
those five years ago. Since then, I have re-made it hundreds
of times because it’s easy on the pocket book, usually ingredients I have on hand at any given moment, and delicious and
satisfying too of course. Once I got even more adventurous
in the kitchen I
Stir occasionally for 5 minutes until onions
would do a little
are translucent and softened. Add cubed
something to the potatoes. Add radishes if optioning to do so.
recipe every time Cook for 10 minutes stirring occasionally, not
depending on any allowing the potatoes to stick to the pot. Add
butter, and continue to cook for another 10
extras I had on
or 15 minutes.
hand. Sometimes
it’s good with
Gently pour in chicken broth, and add bay
sliced chives and leaves. Turn heat to high and bring to a boil.
Once soup is boiling, turn heat down to low.
crumbled bacon,
Continue to simmer for 20 minutes or until
sometimes with
ham, always with potatoes are very tender.
hot sauce, and
Remove radishes and bay leaves, set radishes
like the one pho- aside. Add seasonings and one teaspoon of
tographed here,
the hot sauce. Gently scoop about 3 cups of
the soup into a blender or food processor.
carrot-top pesto
Blend until very smooth. Add back into simand radishes.
Have fun with it. mering soup. Stir until mixed in well. Taste for
seasonings, taking into account once cheese is
added it will become saltier.
Add cheese, cream (or sour cream). Turn off
heat. Taste again for seasoning. Slice cooked
radishes and place on top of each serving.
Serve with optional pesto.
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