Hearty Red Potato Soup

By -

Due to the below ZERO temperatures we've been having, I've had such a hankering for soup!  I've been trying to use ingredients on hand for our meals this month... and I've got a TON of potatoes stored in the garage. Okay... so actually only about 150 lbs, but still, a substantial amount.  Most of those potatoes are good old Idaho Russets, BUT, I have 1 burlap bag of beautiful red potatoes grown in our garden this summer.   So, in remembrance of warmer times, we enjoyed this Hearty Red Potato Soup for dinner.  Mmmmm!   


I got this recipe from Gracie on the Frugal-Families website.  She said she doesn't remember where she found it and she mentioned she has used broccoli in place of the peas.   My family loves this soup.  My 14 year old son thinks it tastes ALMOST as good as creamed new peas and potatoes. (and THAT's quite a compliment!)


If you're out of red potatoes or they are hard to find, a regular potato would work just fine.  The red skin peeking through the cream sure looks pretty though.  Hope you enjoy!

Hearty Red Potato Soup

2 C.  red skin potatoes, cubed
2 T. butter
1/4 C. chopped green pepper
1/2 C. chopped celery
1/4 C. chopped onion
2 T. flour
1/2 C. milk
1 C. chicken broth
3/4 C. frozen peas (or fresh if it's the right season - but they why would you be fixing soup? :) )
1 C. milk  (in addition to the 1/2 C. listed above)
1 C. light cream
salt & pepper

Boil cubed potatoes with skins on; drain and set aside.

In saucepan melt butter.  Saute' pepper, celery and onion until tender.  Combine flour with 1/2 C. milk.  Add to the vegetables in pan.  Cook until thickened.  Add chicken broth and peas; bring to boil for 1 minute.  Add the cup of milk and cup of cream.  Heat but do not boil.  Add cooked potatoes to mixture.  Salt and pepper to taste.  Serve immediately.

Joy's Notes:  I double this for my family of 6.  In the recipe above I also doubled the flour and butter that it called for... makes a little thicker soup.  I never buy chicken broth.  I just use bouillon mixed with water for the amount of broth I need.

Comments

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fried onions
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoons of water or chicken broth ove
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down dough.  Divide into 2 pieces.  Grease 2 loaf pan
Read more