Cook With Me's Blog

Eat Fresh!

Monday’s Lunch – 03/04/2013

It’s cold. So what’s better than a nice hot bowl of Creamy Potato Soup.  I’m also baked a Brown Sugar Glazed Ham for a Scrumptious Ham and Cheese Sandwich.  No cold cuts for my clients.  This makes for the best Soup and Sandwich Lunch you ever had.

The Vegetarian Selection is a delicious Stir-Fry.  The great thing is that they get to warm up too with a bowl of Creamy Potato Soup. (Vegetarian Friendly of course).



Here’ the Potato Soup recipe. I thought I’d share it to warm you all up.


Potato Soup


It’s really not so much the ingredients that make this a great soup, as it is the technique of cooking it.


The one piece of equipment that is a must for making great soups is an Immersion Mixer.  You can get one as inexpensive $25.00 at Wally World. (You know the place).




–       3 lbs. Peeled Yukon Potatoes (This is very important – cut the potatoes into two different sized.  One small and one large. This is will allow the small ones to cook down and thicken the soup while still having the larger cuts to make it a hearty soup.)

–       1 Medium Onion (Diced)

–       2 Celery Stalks (Diced)

–       2 Garlic Cloves (Smashed, Peeled and then smashed again.)

–       2 – 30 oz. Chicken Broth  (Most folks don’t make their own.  Swanson and Kitchen Basic are good.  Rachel Ray has an awesome one.)

–       1/4 cup Half and Half cream

–       Extra Virgin Olive Oil (EVOO)

–       Kosher Salt

–       Fresh Cracked Black Pepper




Large Dutch oven

Wooden spoon

Immersion Mixer (Hand mixer will do)




Over a medium flame heat the Dutch oven and then add Extra Virgin Olive Oil.

Add the chopped celery and cook for about 3 minutes stirring occasionally.

Add chopped onion and cook for another 3 minutes stirring occasionally.

Add smashed garlic and cook for 90 seconds.

Stir in potatoes and a dash of salt and pepper.

Let this mixture cook for about 2 minutes before adding the Chicken Broth.

Allow this mixture to come to a boil and change the heat to low.

Cook for about 20 minute stirring often.

Separate the larger potatoes as best you can into a bowl temporarily, leaving the smaller ones in the broth.

Remove the Dutch oven from the stovetop.

Place the Immersion Mix into the broth and pulse until the small potatoes puree into the broth.

Add the larger potatoes that were set-aside back into the broth.  Let the potatoes boil on low for another 10 minutes or until the larger potatoes are fork tender.

Stir in the half and Half and simmer for 3 more minutes.  Taste to see if you need to salt and / or pepper more.









March 4, 2013 - Posted by | Let's Talk Lunch | , ,

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