Winter’s Coming: Easy Potato Soup

I was looking through my photo gallery and came across all the pictures of snow from last winter. The chill in the air this morning and leaves changing color and falling from the trees reminded me: Winter’s Coming. Not only the credo of the Stark family in Game of Thrones, it is a simple matter of changing seasons. Life moves on and we adjust.

Cold days and nights + warm soups = comfort. I have for you an easy potato. It is not vegan but it is vegetarian. Of course, you can add some crisp bits of bacon and cheese to it but you don’t have to. A grating of fresh horseradish to the soup adds extra snap. I like this option. Whole milk is used. Using 2% or less results in a less creamy soup but that is an option for you. A heart smart margarine option can also be used in lieu of butter. this is a recipe for two or one huge appetite.

A picture of the snow from last year and picture of little Kanzen when she was six adds to the message: Winter’s coming.

Recipe

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk (2% or less will result in thinner, less creamy soup)cc
1/2 teaspoon salt
Freshly ground black pepper
Paprika and minced fresh parsley and minced green onion
Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside. Coarsely mash with potato masher. How chunky the soup is, is determined by you.

In the same pan, saute onion and celery in butter/margarine until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley, minced green onion, and paprika.

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17 Comments (+add yours?)

  1. Smorgasbord - Variety is the Spice of Life.
    Oct 13, 2014 @ 13:25:31

    Great recipe – warming and very good for you too.

    Reply

  2. Maurice A. Barry
    Oct 13, 2014 @ 14:06:49

    Can I add some bacon? 🙂

    Reply

    • kanzensakura
      Oct 13, 2014 @ 14:31:31

      Please do! You may add bacon, cheese, pepper jack cheese, sour cream (stir in at the end)…whatever you want. this soup is a great fixer upper. I like it as is with the bit of fresh horseradish. My husband likes it with bits of cooked bacon and pepper jack cheese added. Another friend adds chipped beef. I like it when people take my recipes and make them, their own.

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      Reply

  3. Let's CUT the Crap!
    Oct 13, 2014 @ 15:14:07

    Mm mm. I feel like hibernating already but must get some potatoes in. First to make this soup and then to make a particular bread I found made from potatoes. I’m supposed to stay away from bread, but one little piece…then another…and ano
    Have saved in in Kanzen’s folder. 🙂

    Reply

  4. huntmode
    Oct 13, 2014 @ 16:02:02

    Oh, this sounds divine. Coming up this week! Yum!

    Reply

  5. sb2711
    Oct 14, 2014 @ 04:02:32

    The Starks would love to have this soup in the North 😉

    Reply

  6. macjam47
    Oct 14, 2014 @ 06:36:08

    Any season is potato soup season. I am going to try your recipe, It sounds yummy.

    Reply

  7. Bernice
    Oct 14, 2014 @ 21:37:45

    Sometimes when I make potato soup I add a little bit of shrimp. I got the idea from Paula Deen.

    Reply

    • kanzensakura
      Oct 14, 2014 @ 21:44:20

      Its a good idea. This soup is a great canvas to paint on. My husband likes gratings of pepper jack cheese and bits of bacon. I like some horseradish and at the end, a little stir of fat free sour cream

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      Reply

      • Bernice
        Oct 14, 2014 @ 21:49:00

        I like shredded sharp cheddar cheese – though I do need to be careful with my calories – so small servings is a necessity! Though hard to do. 🙂

        Reply

        • kanzensakura
          Oct 14, 2014 @ 21:53:05

          It is. I have found the fat free sour cream or plain greek yogurt helps to add that zip. To also get some of the cheese, which I loooooovvvvvvveeee, is to take a limited amount of the 2% extra sharp, small amount, grated on top of the soup to melt in…it helps and isn’t that bad on the calories.

          Sent from Windows Mail

          Reply

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