Aunt Ritas Potato Soup
- 4 whole Large Baking Potatoes Or Equivalent Weight Smaller Russets
- 3 Tablespoons Flour
- 3 Tablespoons Butter
- Salt And Pepper, to taste
- Shredded Cheddar Or Colby Jack
- Bacon Crumbles
- Chives
- Sour Cream
- (I only put the quantity of potatoes above because that is the usual amount of soup I make.
- You can use as many potatoes as you like, provided your pot is big enough.
- Just be sure to completely cover them with water.)
- Put unpeeled, whole cleaned potatoes in a large Dutch oven or saucepan with a lid.
- (For 4 people with left overs, I use about 4 baker-sized potatoes).
- Cover potatoes with cold water by about 1/2.
- Bring to a simmer and partially cover the pot.
- Cook until potatoes are tender.
- Drain the potatoes, reserving the water.
- (Do NOT throw out the water that the potatoes were boiled in keep that stuff in a separate bowl for later!)
- Let potatoes slightly cool and then peel.
- Put the potatoes back into the cooking pot and mash them.
- You can put them through a ricer or food mill first, for perfectly smooth potatoes, or you can use a hand masher.
- The idea for this soup is to get it mostly smooth.
- For the roux, put 3 tablespoons of flour and 3 tablespoons of butter in a small skillet, stirring together as the butter melts.
- Cook, bubbling, over low to medium low heat about 5 minutes just until the mixture barely turns a shade darker.
- (If you are making soup for less than 4 or 5, cut the flour and butter to 2 Tablespoons of each.)
- Over low to medium heat, add the majority of the cooking water back to the mashed potatoes, stirring until smooth, then add the roux stirring well.
- Simmer 10 minutes or so, adding more water if soup is too thick.
- Salt and pepper to taste.
- (It will need some salt!)
- My cousins insisted that you had to put the shredded cheese into the bottom of the bowl, so of course we do, using colby-jack or cheddar.
- Then, add the soup and top with garnish of your choice: chives, bacon crumbles, sour cream, etc.
baking potatoes, flour, butter, salt, cheddar, bacon crumbles, chives, sour cream
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/aunt-ritae28099s-potato-soup/ (may not work)