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
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.