Potato Soup
Recipe by Nicole Thom-Arens
Serves 6
I have been making potato soup for more than 20 years. It is one of my husband’s favorite meals, and while I enjoy seasonal eating, he could eat potato soup even in the peak of the summer. Yellow potatoes are the best for this recipe because they hold their shape and texture well in the soup.
Ingredients:
1 tablespoon olive oil1 large onion, diced2 medium carrots, diced4 cups yellow potato, cubed4 cups chicken or vegetable broth/stock10 ounces frozen corn2 cups milk (I’ve used whole, 2%, and 1% in this recipe without noticing a difference.)3 1/2 teaspoons salt (Reduce to 2 teaspoons if not using Diamond.)1/4 teaspoon black pepper
Instructions:
1) Heat a Dutch oven on the stovetop over medium-low with 1 tablespoon olive oil. 2) When the oil is hot, add the diced onion and carrot with a generous pinch of salt. Cook until tender. (The carrots take the most time. Keep the heat low and stir often to prevent burning.)3) When the carrots and onions are tender, add the potatoes. Season the potatoes with 1 1/2 teaspoons of salt (use 1 teaspoon if not using Diamond) and 1/4 teaspoon of black pepper. Stir to combine.4) Cook the potatoes with the carrots and onions for 5 minutes. Stir often to avoid sticking and burning. 5) Add the broth/stock. Bring to a boil, then reduce to a high simmer and cook until the vegetables are tender, about 20 to 30 minutes depending on the size of the vegetables.6) When the vegetables are tender, add the frozen corn. Stir to combine. 7) Add the milk. Stir. Be careful not to bring this to a boil to avoid curdling. Continue stirring often until the soup is hot. 8) Taste for seasoning. Finish with additional salt. I usually add at least an additional teaspoon of salt to account of the milk.
Ingredients:
1 tablespoon olive oil1 large onion, diced2 medium carrots, diced4 cups yellow potato, cubed4 cups chicken or vegetable broth/stock10 ounces frozen corn2 cups milk (I’ve used whole, 2%, and 1% in this recipe without noticing a difference.)3 1/2 teaspoons salt (Reduce to 2 teaspoons if not using Diamond.)1/4 teaspoon black pepper
Instructions:
1) Heat a Dutch oven on the stovetop over medium-low with 1 tablespoon olive oil. 2) When the oil is hot, add the diced onion and carrot with a generous pinch of salt. Cook until tender. (The carrots take the most time. Keep the heat low and stir often to prevent burning.)3) When the carrots and onions are tender, add the potatoes. Season the potatoes with 1 1/2 teaspoons of salt (use 1 teaspoon if not using Diamond) and 1/4 teaspoon of black pepper. Stir to combine.4) Cook the potatoes with the carrots and onions for 5 minutes. Stir often to avoid sticking and burning. 5) Add the broth/stock. Bring to a boil, then reduce to a high simmer and cook until the vegetables are tender, about 20 to 30 minutes depending on the size of the vegetables.6) When the vegetables are tender, add the frozen corn. Stir to combine. 7) Add the milk. Stir. Be careful not to bring this to a boil to avoid curdling. Continue stirring often until the soup is hot. 8) Taste for seasoning. Finish with additional salt. I usually add at least an additional teaspoon of salt to account of the milk.