Potato Soup

My mom used to make this easy soup in the winter.  It does not take long to make, even if you start with the raw ingredients.  I think the fall weather has started as it was really cold this morning!  I made beet soup as well as this potato soup.  I also included tips for faster cooking on weeknights or whenever you are in a hurry.

Amy Hetager, CSA Blogger

Potato Soup by Amy (for 4 servings)

2 white or yellow potatoes

1 carrot

3 stalks of celery (celery leaves are beautiful in this soup)

1-1/2 cups 2% milk

1-1/2 cups water

1/2 tbsp butter

1/2 tsp fennel seeds (you can put them in mesh if you don’t want seeds in the soup)

1 tsp celery seeds

kosher salt & fresh ground black pepper to taste

Dice the potato and carrots and place in water to boil until they become soft.  Add the remaining ingredients and reduce the heat to a slow simmer.  Do not boil the milk or it will taste sharp and bitter.  Enjoy.

FASTER TECHNIQUE:
I take a few hours on Friday afternoon or Sunday to prep my CSA food.  This week I diced the potatoes and a few carrots, placed them in foil with olive oil, salt and pepper and roasted on 400 degrees for about 30 minutes.  This provides you prepped food throughout the week.  I used some of the diced vegetables for this soup and it was ready in 20 minutes today.  For the soup, you add all the ingredients at once since the potato and carrot are already cooked.  You can also make a modified enchilada (ask me if you want the recipe) or use it as a side dish.

VARIATIONS:
– Add 1/2 cup thick cut ham to the soup to make it more hearty 

– Finish the soup with grated parmesan cheese

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