This recipe is for my Emergency Potato Soup. This is a great recipe when you are out of money or the weather keeps you from the store. Other times I just have a taste for potato soup From beginning to end this takes about 30 minutes to make. You can make for any size family. This soup can be altered in many many ways. It is a family to family meal meaning if your family likes it one way there ya go there isn't a wrong way to eat this. It keeps well and freezes even nicer.
Emergency meal Potato Soup (Chunky and non chunky)
INGREDIENTS:
·
2
potatoes for each person to feed ( I do 8 there are 3 of us that eat it and I
add the 2 extra for good measure) peeled and chopped into chunks. For creamy soup I cut them small for chunky I rough cut larger
¼
cup finely chopped onion (Ive used yellow and white before)
12
-14ounce milk (I have used whole, 2%, 1%
and even skim so it doesn’t matter what you use even dried milk reconstituted, or canned
works great too. Whatever you have on hand)Alternative milk works to but the taste does get altered a bit. Don't have any milk on hand? just omit its ok
salt
and pepper to taste1/2 stick butter (if you have it add more as you add potatoes if you don't have add a bit more salt. It tastes great either way)
Few cloves garlic to taste (optional) I have used chopped in the bottle, fresh and of course powder
If you have any other seasoning that you are fond of with potatoes please use it. This is a recipe that can be adapted in so many ways but the basic recipe should always be followed.
AD INS there is a small list of things we have done for our soup but get creative if you have it on hand. Or make emergency plans and buy canned veggies, or meat that would allow you to experiment when the time comes.
TIME TO COOK IT UP!:
Peel
and cut potatoes
(NON CHUNKY) cut into small pieces. They cook quickly
(CHUNKY) Just rough chop into larger pieces. These don't cook as quick BUT this works great in the end. When you get to the mashing no matter it the potato gets hit by the masher it will still be good size chinks.
rinse potatoes after cutting them just to make sure the
dirt is off. (I am not sure if you could use canned potatoes I would think it
would work if that is all you have. I always have fresh potatoes but for extreme emergencies I can see having canned for this.)
Peel and finely chop onion.
Put in pan
large enough to barely cover with water.
Cook until the potatoes are done.
DO NOT DRAIN! I can not stress this enough DO NOT DRAIN!
(NON CHUNKY)Mash
the potatoes till they are creamy this is the thickener no matter how you want your soup.
(CHUNKY) Just mash a few times. I make a rule I put my masher in 4 times no more.
Add milk and butter.If you are doing add ins nows the time.
Season with salt and pepper to taste. We like lots of
pepper, salt and garlic. If you are adding any other seasoning please add now so it can incorporate.
Here
is a list of add ins that I have used in this recipes (I only use add ins if I
have them on hand from another meal or extra from something. This is so good on
its own or with what you have) I am sure that there are some I have left out or just haven't used yet. But here is a nice list of ideas.
·
Ham
·
Bacon
( pre cooked and crispy. Then crumbled)
·
Cheese
( shredded and Parmesan)
·
Corn
·
Broccoli
·
Cauliflower
·
Mixed
veg
·
Rice
(when I do rice I totally make this smooth. I leave no chunks.)
- Top with crispy fried onions
- Cheddar cheese mixed in and topped
- green onions
·
There
are so many things you can do with it. Again just take a look in the fridge and
freezer. Bulking it up is super easy.
1.
.
2.
This
recipe can be made and ready to eat within 30 minutes. I let it sit after adding it all in for a few minutes just to let it all incorporate.
3.
Grilled
cheese sandwiches go great with it.
4.
I
a lot of times will make Plain muffins (freezer muffins I will post the recipe later today for that) with these and sometimes cornbread or crackers
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