Creamy Potato Soup


August 18, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Helen J. Smith of Baltimore writes that she is very anxious to find a recipe for potato soup. "My sister used to make it for me but she is in Tennessee and has a problem with writing."

Joan Silva of Livingston, Calif., responded with a recipe. "If you want to add corned beef hash, add it last just prior to serving," she wrote.

Recipe requests

Billy T. Henderson of Rogers, Ark., is seeking a recipe for a noodle dish that is German and his grandmother made years ago. He says he believes it was called Smortsie Noodle.

Heather Swartz of Lawrence, N.J., is seeking a recipe for an apple cream pie. "It [had] heavy cream poured over the pie before it finished baking. It was delicious."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Potato Soup

Serves 8

1 tablespoon butter or oil

4 to 5 potatoes, peeled and cut in 1/2 -inch dice

2 cups chopped celery

1 cup chopped onion

1/2 cup chopped carrot

1 stick ( 1/2 cup) butter

1/3 cup flour

1/2 gallon milk

salt and pepper, to taste

1/4 teaspoon garlic powder

1 teaspoon onion-soup mix or onion powder

corned beef hash (optional)

In a stockpot or large saucepan, saute potatoes, celery, onion and carrot in butter or oil until onion and celery are just beginning to color, about 8 minutes.

In a separate large pan, prepare roux of butter and flour, whisking mixture until it is blond in color. Slowly add the milk, whisking constantly, until the mixture is thickened and without lumps.

Simmer for several minutes and add the sauteed vegetables. Simmer until potatoes are soft when poked with a knife, about 10 minutes. Add seasoning to taste. For a smooth soup, puree the mixture in batches in a food processor. For some chunky texture, don't puree one-quarter of mixture.

Per serving: 329 calories; 11 grams protein; 18 grams fat; 11 grams saturated fat; 33 grams carbohydrate; 2 grams fiber; 52 milligrams cholesterol; 245 milligrams sodium

Tester Laura Reiley's comments: "I would use large red potatoes for this recipe. They have less starch and more moisture than a russet potato. If you want to gussy the simple recipe up further, try Yukon gold potatoes, which have a nice nutty sweetness to them.

"The finished dish is a very straightforward, wholesome soup with a creamy thickness that makes it suitable for a main dish. If you choose not to add canned or homemade corned beef hash, you could top the individual bowls of soup with a swirl of pesto, a dab of creme fraiche or a bit of chopped, mixed fresh herbs to add a little pizazz."

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