I love potato soup. It can be served hot in winter and cold in summer. Make it as chunky or as smooth as you like. Extra veggies can be added or it can be simple as is this recipe. Oh, bacon and cheese add flavor for sure but for a tea party, you don’t want guests filling up on the soup.
8 medium potatoes, peeled
2 onions, chopped
¼ cup butter
2 tablespoons chopped parsley
½ teaspoon crushed basil leaves
¼ cup flour
2 teaspoons salt
½ teaspoon pepper
2 cups cold milk
4 cups scalded milk
2 cups hot potato water
Cook potatoes and onions together until potatoes are tender. Drain but save the potato water. Put about half the potatoes through a ricer or coarse strainer and cut the rest in small chunks. Or if you like smooth soup, put all the potatoes through the strainer. You could use a food processor or blender but this gives the potatoes a slightly gluey consistency.
While the potatoes cook, melt the butter in a heavy saucepan. Add parsley and basil and blend in the flour, salt and pepper; gradually stir in the cold milk. Add scalded milk and the potato water after the potatoes have cooked.
Cook over medium heat; stir constantly until mixture thickens slightly. Stir in potatoes and onions and heat. This soup can be frozen. Makes 12 cups.
