Potato Soup
Total time: 60 minutes
A soup with as many variations as their are cooks: some like it puréed, some thicken it with flour, some like it thick, some thin, some use carrots, some wouldn't think of it. This is mine.... at least, today's version. This serves 4.
Ingredients:
- 4 medium potatoes, 600gr, 21oz
- 4 medium carrots, 360gr, 12.7oz
- 3 ribs celery, 150gr, 5.3oz
- 1 1/2 onion, 220gr, 7.8oz
- 1 tbs butter, 14.2gr, 5oz
- 6oz regular, baked ham, 175gr, 6.2oz
- 2oz dry-cured ham, such as Prosciutto, 60gr, 2oz
- 2 bay leaves
- 1 tsp Herbes de Provence
- 4 cups water
- 2 cups milk, cream, or a combination, 480gr, 17oz milk
Instructions:
- Roughly chop onion.
- Peel carrots. Slice by cutting in half the long way (in 2 or mores sections) then into half circles.
- Peel and slice potatoes to a similar size.
- Slice celery, cutting the wide end in half lengthwise.
- Cut ham into small pieces.
- Melt butter in small soup pot or large saucepan. Add onion and sauté until it starts to get tender, about 5 minutes.
- Add celery and sauté 5 minutes longer.
- Add ham and sauté briefly.
- Add carrots, potatoes, herbs and water.
- Cover and cook until vegetables are tender, 30 - 40 minutes.
- To finish: remove bay leaves. Add milk and heat through. Serve.
Note: You could substitute cream for some or all of the milk for a richer soup.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
