Potato Soup and Bread

Chunky Potato Soup
Chunky Potato Soup with my unimpressive bread

I tried something new for dinner last night. I’d been feeling like potato soup and a nice crusty bread for days, and finally decided to make it. I couldn’t find a potato soup recipe I really liked, so I combined elements from this recipe and this recipe. I must be getting better at doing this, because it was such a hit I’m not going to have to do any more tweaking.

For the bread, I started with this Rosemary Olive Oil Bread recipe. But since I had no rosemary (and the texture reminds me of pine needles) I altered the recipe a little. Unfortunately, it didn’t turn out quite like I hoped. I thought it was a complete failure, but the rest of my family said they liked it. Or, more specifically, my brother told me “Maybe I like it ’cause it tastes like flour and I like eating flour.” Needless to say, I’ll be doing more work on that recipe.

Speaking of working on bread recipes, I’m going to start experimenting with gluten-free, egg-free breads leavened with baking soda. I like a cooking challenge, so this is going to be interesting.

Chunky Potato Soup

chunky potato soup
The finished soup is nice and creamy without being too thick

3 cups/ 4 potatoes, peeled and cubed

1 small carrot, chopped

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

3 tablespoons all-purpose flour

2 cups milk

½ cup sour cream

1 tablespoon minced fresh parsley

1 tablespoon chopped chives

½ cup shredded cheese

In a large saucepan, combine the potatoes, carrot, broth, and dried seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.

Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add fresh herbs. Remove from the heat; stir in cheese until melted.

One thought on “Potato Soup and Bread

  • This is one of our family favorite dinners too. I don’t use flour to thicken the broth. Instead, I use a potato masher and just mash a few potatos, leaving lots of chunky pieces.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.