potato soup with smothered onions

December 16, 2013 § 38 Comments

Here it is.  The best potato soup I have ever eaten.  Honestly.  And it comes to us from the late Marcella Hazen.  The potatoes produced a naturally thick and creamy texture and along with the well cooked onions and Parmesan cheese this soup became an endearing flavorful mid week dinner on a freezing December evening.   We served it with a rustic olive baguette.  If you are a fortunate owner of this fine cookbook you will find this recipe on page 96.

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I n g r e d i e n t s

  • 2 pounds boiling potatoes
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 1/2 pounds onions, sliced very thin
  • salt
  • 3 1/2 cups stock
  • 3 tablespoons freshly grated parmigiano-reggiano cheese, plus extra for serving
  • 1 tablespoon chopped parsley

M e t h o d

Peel the potatoes, cut them into 1/2 inch cubes.  Rinse in cold water and set aside.  Put the butter, oil, all the sliced onions and a healthy pinch of salt in a soup pot, and turn on the heat to medium.  Do not cover the pot.  Cook the onions at a slow pace, stirring occasionally, until they have wilted an become colored a pale brown.   Add the diced potatoes, turn up the heat to high and sauté the potatoes briskly, turning them in the onions to coat them well.  Add the stock, cover the pot, and adjust the heat so that the stock comes to a slow, steady boil.  When the potatoes are very tender, press most of them against the side of the pot with a long wooden spoon.  Stir thoroughly and cook for another 8 to 10 minutes.  If you find the soup becoming too thick, add up to a ladleful of stock.

Before turning off the heat, swirl in the grated parmesan and the parsley, then taste and correct for salt.  Ladle into individual plates or bowls and serve with additional grated cheese on the side.

this potato soup will hug you…be comforted.

April 2, 2013 § 1 Comment

I thought twice about posting a potato soup today.  I mean, after all…it is spring.  Well, it is cloudy.  It is 50° outside. I decided to post it anyway.

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I am fond of tradition.  And I love family recipes. So, years ago I called my mom-in-law and asked her what my guy’s favorite birthday dinner was when he was growing up.   She said he always asked for potato soup.  She dug around and found the recipe and here it is!   It is nice to top it off with some crispy bacon and chives.  I topped this particular one with crispy sage leaves.  (Heat some olive oil in a non-stick skillet and cook whole sages leaves on both sides, using tongs to turn, until crispy. Salt them a little.)

What you will need for this dish:

  • 4 russet potatoes
  • 1 onion, any color
  • little olive oil
  • 3 celery stocks
  • cube of butter
  • 1/2 cup flour
  • powered mustard
  • 2 cups milk
  • steak sauce (like A-1)
  • 6 oz. cheddar cheese
  • salt / pepper
  • small handful of parsley
  • crispy bacon…optional
  • chives…optional
  • sage leaves….optional

grandma’s potato soup

  • 3 tablespoons olive oil
  • 1 onion, any color,  diced
  • 1/2 cup celery,  diced
  • 4 russet potatoes, peeled and diced
  • 4 cups boiling water
  • 1/2 cup butter, melted
  • 1/2 cup flour
  • 1 teaspoon powdered mustard
  • 2 cups milk
  • 3 tablespoons steak sauce
  • 6 oz. cheddar cheese, shredded
  • small handful of parsley, chopped fine
  • salt / pepper

In a large pot heat the olive oil over med high heat and cook the onions and celery until softened.  Add the potatoes and mix together coating the potatoes well.  Season with salt and pepper.  Continue cooking for 5 minutes.  Add the boiling water, increase to high heat and bring back to a boil.  Lower heat to a slow boil and continue to cook 15 minutes until potatoes are tender.

Meanwhile, melt the butter in a sauce pan.  Whisk in the flour until smooth and thick.  Stir in the mustard and add the milk continuing to whisk until a smooth sauce forms.  Stir in the steak sauce.

When potatoes are tender pour the buttery sauce into the soup pot and stir well.  Add cheddar cheese and parsley, stir until cheese is melted.  Serve topped with your choice of crispy bacon, chives or crispy sage leaves. (or all three!)

Generously serves 4.

buon appetite!

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