I am all about DIY–From–Scratch recipes. I love the enticing smells lingering throughout the house. I delight in knowing my growing kids are getting nutritious foods. And I breath a sigh of relief knowing there’s nothing artificial or weird on our plates when I serve dinner.
But I must admit….
I actually miss the convenience of ready to go canned soup. Because quite frankly, there are just some days that are so darn busy that I barely have time to make the kids PB&J sandwiches. And I don’t always have tidy little home packed snack containers full of dried fruit, nuts, or cheese cubes handy.
I know. Sometimes I’m a slacker. But it’s our crazy good life. And it’s real.
So when I learned how to make quick, from scratch cream of potato soup that takes all of about 15 minutes to make, I nearly cried for joy. And my kiddos were super excited that Mom had finally come up with a new lunch item that didn’t require bread or pasta.
Oh, and the thing I really like about this recipe is that it’s completely adaptable. Adjust the quantities up or down to fit your family’s needs. If you prefer a different flavor, just substitute the potatoes for squash, carrots, peas, creamed corn, whatever tickles your fancy. The base remains the same but the flavors are forever changing. As an added bonus, I haven’t found a variation yet that doesn’t reheat in the crockpot the next day while still maintaining its full flavor.
Creamy Potato Soup
makes about 1 gallon of soup
1/2-1 stick butter (depending on your tastes)
1/4-1/2 c. all-purpose flour
1 onion, diced
4 cups broth
4 cups milk
Up to 4 cups water (or more milk and/or broth for a richer soup)
4-8 cups baked or mashed potatoes
Salt/pepper/other seasonings to taste
In a large pot melt butter over medium heat. Add onions and cook until tender.
Add enough flour to completely soak up the butter. Stirring continuously, slowly add broth and bring to a simmer.
When broth becomes thick–like gravy–slowly add milk, continuing to stir.
Add potatoes and heat through. Add seasonings.
Continue stirring until soup reaches desired consistency, adding water or additional milk/broth as needed.
A few extra tips: I have found precooked, pureed veggies help make the soup creamier, but I often just toss in pieces of cooked veggies and use a masher as the soup cooks. Other times I find I want a creamier soup than the above proportions provide, so I add a mixture of cold water and cornstarch to get the creaminess I want. As I said, this recipe is fully adaptable, which is what I love so much about it.
Let me know what you think and what kind of variations you come up with. I love getting new ideas and adapting recipe–that’s one of the things that makes cooking from scratch so much fun!