How To Make A Tasty Red Potato Soup
If you follow my recipe blogs, you know I love a good bowl of soup. In fact I think I could live on soup, three meals a day. In fact, several years ago my husband and I were in Hawaii for ten days. Yes, I am wierd and I am the first to admit that. I absolutely hate seafood and steak! (My family loves both!) I was so hungry, I was desperate. We were staying in a lovely top-of-the-line hotel on Wiakiki Beach and then another on the isle of Kaui. I found a little local restaurant down over the hill from our hotel with a sandwich board sign up at the road listing “Breakfast Stew.” I was so excited even though my husband and the others in our group were laughing at me. I couldn’t wait for morning so I could try the stew. I remember walking in (yes, by myself) and asking, “exactly what is breakfast stew?” When they told me it was simply beef stew, I thought I had died and gone to heaven. I was back at that little hut of a restaurant every morning for the duration of our trip. So when I say I could eat soup and stew three meals a day, I am serious. This recipe is for one of my favorite soups, Potato Soup. This recipe calls for red potatoes and makes a creamy soup. Try it soon!
RED POTATO SOUP
1 lb red potatoes (approx. 8 small) scrubbed and cut into cubes
2 cups water
1/2 tsp salt
1/4 cup butter
3/4 cup chopped celery
1/2 cup chopped onion
2 medium carrots, finely chopped
3 tbsp all-purpose flour
3 cups milk
3/4 tsp salt
1/4 tsp pepper
1/8 tsp thyme
Place potatoes, water, and 1/2 tsp salt in a 2-quart saucepan. Heat to boiling. Reduce heat to simmer, cover pan, and cook until potatoes are tender, about 10 to 15 minutes. Drain.
Meanwhile, in a large skillet, melt butter over medium heat. Add celery, onions, and carrots. Cook, stirring vegetables, until tender. Stir in flour and stir to blend well. Add mixture to the potatoes in the saucepan. Stir in milk, 3/4 tsp salt, pepper, and thyme. Cook and stir over medium heat until bubbly. Continue to cook and stir for a minute or until thickened. Remove from heat.
Yield: 4 to 6 servings.
Enjoy!
About the Author
For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com
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