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Herbed Potato Soup • Family and Farming

Herbed Potato Soup

 According to the latest news report, inflation is cooling down. I guess no one was buying eggs the day they wrote the report… Herbed Potato Soup doesn’t contain eggs, and is downright good stuff, and cheap dinner fare!

I happened to be in the grocery store when they were practically giving away 5# bags of potatoes for 99¢ a bag. All of the ingredients add up to less than 50¢ per serving, and that’s with fresh herbs, whole milk, and butter! The bonus of it all is that it also tastes good!

Cheap Good Food

If you know this recipe may cause you to have to arm wrestle with people in your house to get them to eat it, throw in a bag of sour cream potato chips as a topping and call this recipe Sour Cream Potato Chip Soup. It’s worth a try! This recipe is a riff on the one listed on page 142 in the Farm Journal’s Country Cookbook that I’ve featured in Vintage Cucumber Recipes and Sugar Crusted Rhubarb Squares.

Potato Soup RecipePotato Soup RecipePotato SoupHerbed Potato Soup RecipeHerbed Potato SoupPotato Soup Recipe

Tools You’ll Need:

  • Knife to cut vegetables
  • Large pot to boil vegetables
  • Measuring cups & spoons
  • Fry pan
  • Immersion blender or potato masher/ricer

Ingredients:

  • 8 medium potatoes, chopped
  • 2 onions, chopped
  • 3 stalks celery
  • ¼ C butter
  • 1/3 C chopped parsley (2T dry)
  • 1 T fresh basil (1t dry)
  • ¼ C flour
  • 2 t salt
  • ½ t pepper
  • 2 C cold whole milk
  • 4 C scalded whole milk
  • 2 C hot potato water

Directions:

  • Boil potatoes, onions, celery together in water until potatoes are tender. Drain and save 2 C potato water. Put potatoes through ricer or use immersion blender. Put mixture back in large pot.
  • While potatoes cook, melt butter in a fry pan. Add parsley and basil. Blend in flour, salt and pepper; gradually stir in the cold whole milk. Add part of the scalded milk and potato water. Pour this into the potato mixture. Add the rest of the scalded milk and potato water.
  • Cook over medium heat until thickened. Stir constantly.
  • Serve in bowls. Sprinkle with additional parsley and dust with paprika. This soup freezes well. Makes 12 cups. Serve with a green salad and a crusty bread.

Potato Soup RecipeCooking Notes:

To make this humble soup fancy, you can add croutons, sour cream, shredded cheese, or  potato chips which adds an additional 20¢ per serving.
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Love to hear what you think!