During the cold and flu season, this tasty Grandma’s potato soup will be an incredibly beneficial and tasty meal that will strengthen your immunity while being easy on the stomach.
According to Jillian Michaels, one of the world’s leading fitness experts and a renowned life coach, a steaming bowl of potato soup definitely qualifies as comfort food, especially during the winter. Numerous types of canned foods contain preservatives and excessive sodium, and health food sections of many supermarkets stock boxed soups that contain organic ingredients and no preservatives, but are still very high in sodium.
On the other hand, a homemade potato soup, like the recipe we suggest today, is always a better alternative. In a homemade soup, you control the ingredients. The basic ingredients of potato soup are potatoes, milk, butter, herbs, and spices, and you can use low-fat or soy milk. Reduce the amount of butter, and replace stock with bouillon cubes. To get a rich flavor without adding sodium, experiment with herbs and spices.
Usually, we add bacon and cheese to our potato soups, but this one is much healthier, and the recipe is highly flexible. This means that you can add less or more of its ingredients depending on your preferences.
The taste will please even the pickiest of eaters, but you can still add cheese and bacon if you prefer it thus. Here is how to prepare it:
- 2 pounds russet potatoes (peeled and cut into large chunks, about 1-½ inches)
- ½ cup sweet onion, chopped
- ¼ to ½ cup of butter ( to taste)
- 12 ounces evaporated milk
- ½ cup celery, chopped
- 3 Tbsp all-purpose flour
- Kosher salt and black pepper, to taste
- Green onion or herbs for a garnish
- Cheese, bacon (optional)
In a larger bowl, toss the potatoes with the flour, celery, onion, salt, and pepper, and set the mixture aside to sit for about 10 minutes.
In a soup pot, melt butter, and then add the potato mixture. Stir and pour water to cover the potatoes completely. Bring to boil, and add the milk. Stir, lower the heat to simmer, and cook the soup uncovered for 25-30 minutes, until the potatoes, celery, and onions are tender.
You can use a potato masher or an immersion blender to puree the potatoes if you like your soup smoother. Season with salt and pepper, and cook until the soup gets the desired consistency and thickness.
Garnish and serve hot. Bon appétit!