Sunday, January 15, 2012

Potato soup...from scratch...from what I could find...

Devan was working hard yesterday in the snow and the cold!  So what am I to do?  Surprise him with some hot home made soup.  Didn't really have a lot in the fridge or cupboard to work with, but I saw a bag of potatos.  EUREKA!!!  POTATO SOUP!!!  Here is what I came up with.  I wrote everything down afterwards so I'm really hoping I didn't forget anything.

6 med potatos- cubed
2 stalks chopped celery
1/2 c. chopped onion
1 chopped shallot
2 cloves minced garlic
16 oz. chicken stock (approx)
1 c. milk
1/2 container of herbal boursin cheese (I think most containers are about 5 or 6 oz)
1 tsp. dried tarragon
1 tsp. ground sage
1 tsp. chopped rosemary
3 tbl. butter
1/4 c all purpose flour
1 tbl. olive oil

1. Heat the oil in a pan over med/high heat.  Add the celery and onion.  Cook 1-2 min so they begin to look translucent. Add the shallot and garlic and cook another 1-2 min.  Add in the potato and stir to coat- about another 1-2 min.  Pour in the chicken stock, just enough to cover the potatos, and bring to a simmer.  Cover and cook till the potatos are tender.
2.  IN a second pan, once the potatos are almost done, make a rue with the butter and flour.  Melt the butter over medium heat, then add the flour stirring constantly.  Cook 1-2 min to remove the "flour" taste and to ensure it is mixed well.  Add the Boursin cheese and mix well with the rue stirring constantly.  Once the cheese begins to melt, add in the milk.  Continuing to stir, add in the tarragon, sage and rosemary.  Once the mixture has turned thick and smooth, add to the pot with the potatos (they should be tender by now),  Stir all together and let cook another couple of minutes.
3.  Laddle out approx. half the soup into a food processor and purree till smooth.  Add back to the pot and stir in.  Add salt and pepper to taste

***NOTE*** If the end result is too thick, add a little more milk until the desired thickness is obtained

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