Creamy potato soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Before we went to bed last night, typhoon signal #2 had been raised over Rizal Province. Which means no school for my younger daughter, Alex. She got up late this morning, asked what we were having for lunch and I told her, we’ve having her favorite — fried tilapia. And she asked if we could have soup with the fish. Cream of mushrooms, she said. I told her we didn’t have button mushrooms, only shiitake. I suggested creamy potato soup instead. And she was happy — so long as it was a creamy soup. No problem.

potato-soup-1

Most creamy soups start with a roux — thickened butter and flour to which broth is added little by little. That was how I made this soup. A large potato, roux and broth (thawed from the freezer) from the carcass of the roast duck we had two weeks ago.

Serves 3 to 4.

Ingredients:

300 g. of potato, boiled, peeled and cut into half-inch cubes
3 tbsps. of butter
3 tbsps. of flour
4 to 6 c. of broth, preferably home made
salt
freshly ground pepper

To serve:

3 to 4 tsps. of butter
1/2 c. of cream

Make the roux. Melt the 3 tbsps. of butter in a thick-bottomed pan. Add the flour all at once, stirring until smooth. Cook for about five minutes over medium heat, stirring often. Pour in the broth in a thin stream, stirring as you pour. Add the potatoes, season with salt and freshly ground pepper. Simmer for about 10 minutes.

Ladle the soup into bowls. Top each bowl with a teaspoonful of butter and some cream. Serve at once.

potato-soup-1

Slowly stir the butter and cream into the thick soup…

potato-soup-1

… until only fine wisps of butter are visible. Enjoy the soup by itself or with crusty bread.

October 30, 2009  Print This Post   
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Comments

10 Responses to “Creamy potato soup”
  1. Gay says:
    October 30, 2009 at 2:06 pm

    Pang signal # 2 talaga yang soup na yan! :)

    Reply
  2. Crisma says:
    October 31, 2009 at 8:59 am

    Yes, talagang comfort food yan! Yum! I noticed your soup bowls— Cardinal ceramics bowls yan, di ba Connie? Very pretty!

    Reply
  3. RobKSA says:
    October 31, 2009 at 1:29 pm

    I’ll try this one since my daughters love potatoes. Hmmm, I don’t know what’s will tilapia, but fried tilapia is also my daughters favorite. In fact everytime we go home sa Pinas, they all say that hindi pala mahirap pakainin ang mga anak ko because they can eat fried tilapia everyday. Thanks Ms. Connie for sharing your talent with us!

    Reply
  4. marva says:
    November 3, 2009 at 7:30 pm

    thanks for this recipe. my family loves it!

    Reply
  5. grace says:
    November 11, 2009 at 4:40 pm

    hi ms. connie
    may i ask what cream did you used for this recipe? is it the usual all purpose cream or just cream, because what i find mostly in groceries is all purpose cream..hoping for your response..many thanks

    Reply
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