Sunday, February 12, 2012

Golden Cream of Potato Soup (Southern Living Style)

Yesterday was such a cold and blustery day here in Atlanta, so I decided that my Golden Cream of Potato Soup would be exactly what we needed to "hit the spot" and warm us up a bit.  This is a recipe that I began making over 20 years ago when my children were very young.  I had found the recipe in one of my Southern Living annual cookbooks (1986) and it looked good, so I tried it and I've been making it ever since.  I began collecting Southern Living's annual cookbooks in 1979 when they first began.  As a very young woman who was interested in cooking, when nobody else my age was, they were always my favorite cookbooks and still are to this day.  I continue to receive one as a gift every Christmas and now have the entire collection from 1979-2011.  I will share a few photos with you as well as the recipe (that I have clarified the directions on to help make it perfect for those making it for the first time).  It is a perfect "comfort soup" to serve on cold days like today.  I hope you like it.  Enjoy!

Diced and sliced celery, carrots and onions
Cubed red potatoes and parsley
Love the colors!
Add seasonings, bouillon and water and simmer about 10 minutes
Toss cubed potatoes into the pot of veggies and continue cooking until tender
Add the flour and milk and heat until it begins to thicken
Add the cubed Velveeta when soup begins to thicken
Cook until cheese is melted and soup is hot and creamy
BOOM...you are looking at one delicious and comforting bowl of soup!
Don't you want a taste?
If you would like to taste this soup, please follow the recipe below.  I hope you enjoy it as much as we do!
 
Golden Cream of Potato Soup

Ingredients:

2 cups water
1 cup thinly sliced celery
1 cup thinly sliced carrots
1/2 cup onion, finely chopped
2 teaspoons dried parsley flakes
2 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
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6 cups red potatoes, peeled and cubed
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3 cups milk, divided (1/4 cup plus 2-3/4 cups)
1/4 cup all-purpose flour
3/4 pound Velveeta Cheese, cubed
Shredded cheddar cheese and bacon bits, optional (for garnishing)

Directions:

Combined first 8 ingredients in a large pot or Dutch oven; bring to a boil and cook about 7-8 minutes.  Add potatoes, cover and reduce heat; cook an additional 15-20 minutes or until vegetables are tender.  Note:  Make sure you test the doneness of the veggies and potatoes because the cooking time will vary depending on the size and thickness you slice and cube them…sometimes it takes longer, sometimes less).

In a separate small bowl, gradually stir 1/4 cup milk into the flour, making a smooth paste.  Stir mixture into soup; add remaining 2-3/4 cups milk, stirring frequently to prevent scorching.  Heat on medium heat until soup begins to get hot and thickens slightly.  Add cubed cheese and continue cooking over medium heat, stirring frequently until cheese is melted and soup is thickened.  The soup should be thick and creamy when done.  Do not boil soup; heat to almost boiling (stirring constantly to keep from burning and sticking to bottom of pan).  Remove from heat.  Ladle into bowls and garnish with shredded sharp cheddar cheese and bacon bits, if desired. 

*Tips:  Make sure to check the “doneness/tenderness” of your vegetables and potatoes before adding the flour, milk and cheese.  In a creamy soup like this one, if you err, it is probably better to have them slightly overdone and soft than underdone and crunchy.  I use skim milk to save a few calories and it still turns out rich, thick and creamy.  Serve with your favorite crackers or breadsticks and a green salad.  One of my sons even likes to add cooked broccoli florets into his bowl to make cheesy broccoli and potato soup. 

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