Here is my Potato Soup recipe. It’s so full of flavor you won’t believe how simple it really is. So break out your stock pot and lets enjoy
What you need:
- 1 pint of heavy cream or half & half
- 3 Tbsp. Corn Starch
- 5 pounds of potatoes
- 2 large onions
- 2 Tbsp. butter or olive oil
- Chicken stock to cover potatoes (chicken bouillon cubes or base works too)
- Salt, Pepper
- Celery salt or celery seed ground up
- 1 Tbsp. Dried Parsley
Dice onions and put in stock pot on medium heat. Coat with butter or olive oil and a pinch of salt, let then slowly cook for about 10-15 minutes, stirring occasionally.
Peel and cube potatoes into 1/2 – 3/4 inch cubes and allow to soak in cold water while onions are caramelizing.
After onions are a light golden, add the potatoes and dried parsley and cover with chicken stock about an inch above the potatoes. I sometimes use just water and add 1 chicken bouillon cube per cup of water.
Boil the potatoes gently until tender, about 15 minutes and then mash a few to help thicken the soup.
Whisk together Heavy cream and corn starch and then pour into boiling soup. Stir for a minute to thicken.
add Salt, Pepper and Celery to taste. And then Serve.
The secret to it’s great taste is boiling the potatoes in Chicken Stock. I do this when I make Mashed Potatoes also.
This salmon chowder is fast, easy, and OMFG Good.
When feeding 7 people, I usually make enough so seconds or lunches are available. So the following list of ingredients is what I do when I’m making Salmon chowder.
Prep time: 10 Minutes – Cook Time: 25 minutes
- 2 1/2 lb potatoes peeled and diced into bite sized cubed (russets are best because of their starch content)
- 5-6 cups chicken broth (seafood stock is good too)
- salt and pepper to taste
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Small container of heavy cream
- 2 Tbsp Corn Starch mixed into 1/2 cup water
- 1 1/2 lb WILD salmon cubed (wild is better and healthier than farm raised)
- 1 Can whole kernel corn (drain, rinse, drain, repeat)
- 1 Tbsp Dill
- Optional: Butter and Bacon crumbles
- Boil the potatoes in the chicken broth until soft (about 10-12 minutes). Mash a few of the potatoes with a fork maybe 15 or so.
- Add corn, dill, garlic and onion powder and stir.
- Add heavy cream and corn starch water mix , stir and let boil for 1-2 minutes until desired thickness
- TURN IT OFF!!!
- Add salmon and Yep! Stir, but do it gently! cover and let sit for 10 minutes. (Add 2 TBSP of Butter at this point)
- after 10 minutes, remove lid, stir gently and salt and pepper to taste.
- Serve garnished with a little bit of crumbled bacon if desired and enjoy