In the midst of winter we crave a nice big warm bowl of soup. For us nothing is better than a homemade potato soup. This time I wanted to spruce it up, so why not add roasted potatoes? Oh my, how this addition brought the soup to a whole new loveliness.
- 4 russet/baking potatoes, peeled, diced, divided use
- 3 red potatoes, peeled, diced, divided use
- 1 large sweet potato, peeled, diced, divided use
- 1 Tb Olive Oil
- 1 tsp fresh Rosemary, chopped
- 1/3 cup fresh Parsley, chopped
- 2 cloves garlic, minced
- 1 1/2 tsp salt, divided use
- 1/4 tsp ground black pepper
- 4 to 5 stalks celery, minced
- 1/2 large onion, minced
- 4 Tb salted butter
- 4 Tb flour
- 6 cups chicken broth
- 1 tsp ground white pepper
- 1/4 tsp ground mustard
- 1 cup half & half
- shredded cheddar cheese (optional)
Preheat your oven to 400. Line a baking sheet with foil.
In a small bowl combine half of the diced red potatoes, half of the diced sweet potato and 1 diced russet potato. Add the Olive Oil, rosemary, parsley, garlic 1/2 tsp of salt and 1/4 tsp black pepper. Toss all these ingredients until the potatoes are well coated. Place the potatoes on the foil lined baking sheet and roast for 20 minutes, toss and roast another 15 minutes. Place aside until needed later in the recipe.
Using your food processor mince the celery and onion. In a large stockpot over medium heat melt the butter, add the minced celery and onion and cook for about 3 minutes, until they are heated thoroughly. Sprinkle the mixture with flour and whisking constantly cook for 5 minutes. It will be very thick. Slowly whisk in the chicken broth, making sure it’s blended thoroughly with the flour mixture. Add the remainder of the diced potatoes, 1 tsp salt, white pepper and ground mustard, stir well.
Increase the heat and bring the soup mixture to a boil. Reduce the heat to medium-low, cover and simmer 15 to 20 minutes until the potatoes are soft. Remove 2 cups of the soup, this includes broth and potatoes, and puree in your food processor. Return this pureed mixture back into the stock pot. Whisk in the half & half and cook for another 5 minutes. Stir in the roasted potatoes and serve in warmed bowls topped with the shredded cheddar cheese.
Suggestions: If I had thought ahead I would have cooked up some bacon and crumbled that over the potato soup also. This soup freezes very well in a zip lock freezer bag. When I prepare the leftover soup I will add some diced ham into the potato soup while it’s re-heating. Now I haven’t tried making this in my crock pot, but I bet it would be easy. I’m thinking after you have cooked the celery, onion and flour you could put the rest together in a crock pot. Cook on low for 6 to 8 hours, then add the cream and roasted potatoes and serve.