A mix of potato varieties makes a marvelous soup
From
Alicia
| 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.
Related Recipes
Mixed Potato Soup
February 16, 2011
Since we couldn’t settle on one kind of potato we combined four varieties for an exotic blend, seasoned just right with a touch of cinnamon and cumin.
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Baked Potato Soup
October 25, 2012
When we make our Perfect Baked Potatoes, we often bake extras just to use in this soup. We like ours sinfully loaded, but without all of the extras, it’s a low-calorie meal.
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