Potato Soup

Remember back in August when I tried drying potatoes? Well, I wouldn’t either, except I have this blog to help me remember when I did what.

Anyway, when I was drying the potatoes I didn’t really know if it would work. I used the oven, at its lowest setting, to suck all the moisture out of the slices. Then I stored them in a jar with a silica packet from a prescription drug bottle. Last week I used them to make a batch of potato soup. And I didn’t die. So, I guess my little experiment worked.

Dried potatoes. The darker slices are from the batch that was parboiled prior to drying.



Basic Potato Soup
1975 edition of The Doubleday Cookbook

:: 1 small yellow onion, peeled and minced
:: 2 T butter or margarine
:: 2 c diced, peeled potatoes
:: 2 c cold water or chicken broth
:: 1 t salt
:: 1/2 t celery salt
:: 1 c milk
:: 1 c light cream
:: 1/8 t white pepper
:: 1 T minced parsley, chives, or dill

Stir-fry onion in butter in a heavy saucepan over moderate heat 5 minutes until limp; add potatoes, water, salt, and celery salt, cover and simmer 10–15 minutes until potatoes are nearly tender. Add milk, cream, and pepper and simmer, uncovered, stirring occasionally, 3–5 minutes until potatoes are done. Sprinkle with parsley and serve.

My notes: Of course, I used my dried, sliced, unpeeled potatoes. I also used turkey broth instead of chicken broth. I didn’t have celery salt. I was also out of cream, so I used a cup of yogurt instead. Before I added chives, I used my handy-dandy immersion blender (thanks, mom!) to thicken it up.


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