A mix of potato varieties makes a marvelous soup
| March 28, 2011
In Kitchen Basics
Featured Recipe: Mixed Potato Soup
We’ve never met a potato soup we didn’t like. So when we were craving a steaming bowl of soup, potato obviously came to mind. But we couldn’t just settle on one kind of potato, so we decided to combine four different varieties. The result is an exotic blend seasoned just right with a touch of cinnamon and cumin.
The process is simple. Boil some potatoes, thicken the soup and blend before serving. To thicken the soup we use a sort of roux. But don’t be intimated by the fancy cooking term. It’s just a bit of butter, oil and flour. Ours is seasoned with garlic and onion and is the perfect complement to the savory soup.
Mixed Potato Soup is super easy to double and serve to a crowd. It will keep warm in a Crock Pot for up to four hours before serving, if necessary. Once again, you have a potato soup to please the pickiest palate.
Our Cookbooks rock!
What you're saying..
Let me tell you how much I look forward to your "Desperation Dinners" article in the Wednesday newspaper. I have some of your recipes marked with a "happy face" in my personal cookbook. That's an indication it is a crowd-pleaser!
Your Kitchen Scoop email newsletter is also appreciated. Keep up the fantastic input. Your recipes are very reasonable and full of flavor.
Jean Quick of Dunn, NC
Have a question?
We hope you'll tell us, but we hope you'll ASK us, too! Send your questions to email@example.com and we'll try to find the answers.