Happy 2013, y’all!
Easy Potato Soup
I use reduced-fat milk in this recipe with great results, but to keep it from separating once it boils, I mix the cold milk with cornstarch to bind it.
2-2.5 pounds potatoes, peeled and diced into 1/2-1/4 inch cubes
1 Tablespoon olive oil
1 celery stalk, diced fine
1 carrot, diced fine
1/2 large onion or 1 small onion, diced fine
3 cloves garlic, minced
salt and pepper, to taste
4 cups stock (I like to use either vegetable or chicken)
2 cups reduced-fat milk (I used 2%)
1.5 Tablespoons cornstarch
Garnishes I’m into: crisp bacon, green onions or chives, cheese, sour cream or greek yogurt, roasted tomatoes, croutons.
Place the peeled and diced potatoes in a large bowl of cool water, to prevent from oxidizing. Set aside.
Measure out the milk and whisk in the cornstarch, to combine and dissolve completely. Set aside.
In a soup pot, heat the olive oil over medium-high heat. Add the celery, carrot, and onion, sprinkle lightly with salt and sweat until translucent and tender–about 3-5 minutes. Add the garlic, stir, and cook another minute. Drain and add the potatoes, followed by the stock. Bring the pot to a boil, reduce heat to a simmer–taste for seasoning, add salt and pepper if desired–and cook for about 15 minutes–or until the potatoes are very tender. Turn off the heat and using an immersion blender (or regular blender), blend the milk/cornstarch mixture into the soup. Continue to blend until the soup is smooth and creamy. Return to the heat and bring to a boil, reduce to a simmer to keep warm until ready to serve.
Garnish as desired.